Grilled Fish And Bacon Pinwheels Recipes

BACON CHEDDAR RANCH PINWHEELS

Steps:

• In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.
• Stir in cheddar cheese, bacon, and chives.
• Spread in a generous layer over tortillas.
• Roll tortillas tightly and slice into 1 inch pieces.

GRILLED STEAK PINWHEELS

Steps:

• Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks. , Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick., Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove toothpicks.

CHEDDAR AND BACON PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.

GRILLED STEAK AND BACON PINWHEELS

Steps:

• Pound steak until it is uniformly 1/2 inch thick.
• Use meat tenderizer as directed on label.
• Cook bacon until almost done, but NOT CRISP.
• Sprinkle meat with pepper, garlic salt and kosher salt.
• Score steak diagonally making diamond shaped cuts.
• Turn steak, scored side down.
• Place bacon strips lengthwise on steak.
• Sprinkle with parsley.
• Starting at narrow end, roll up steak, jelly-roll style.
• Skewer with wooden sticks at 1 inch intervals.
• Cut into 8 inch slices with serrated knife.
• At this point, you can refrigerate until ready to grill.
• Grill 15 minutes, over medium coals, turning once, or until desired doneness.

GRILLED FISH AND BACON PINWHEELS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
• Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
• Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.