Grilled Bacon Wrapped Striped Bass. Simple Quick and Easy Recipe. How to Cook Fish

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon offers a lower fat option while pork belly provides a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience, while omitting herbs reduces cost.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a cost-effective substitute.

Soak wooden skewers in water and set aside.

Lay out 6 slices of cam's double smoked thick cut bacon on a sheet pan.

Place the bacon in the oven at 350 degrees Fahrenheit.

Check the striped bass fillets for bones and remove them.

Cut the fish in half and then into small medallions.

Clean up the bloodline on the fish to avoid a fishy flavor.

Check on the bacon, which should be cooked enough but not fully crispy, then set aside.

Season the fish with pan spray, onion powder, mccormick mesquite rub, dried parsley flakes, cracked black pepper, and salt.

Wrap each medallion of fish with the bacon and secure with skewers.

Let the wrapped fish sit for 1-2 hours in the refrigerator before grilling.

Prepare the grill with charcoal lighter fluid and hickory chips, and get it nice and hot.

Spray the fish with pan spray before placing it on the hot grill.

Grill the fish, turning it to get nice grill marks.

Add half a lemon to the charcoal grill while the fish is cooking.

Once the fish is done, remove it from the grill and prepare to plate.

Plate the fish with brussels sprouts bacon tomato medley, remove the skewer, and add the lemon and chives for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens