| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
|
|
Judy Garnett |
|
|
MARINADE—– |
| 1 |
c |
Olive oil; mild — imported |
| 6 |
tb |
Fresh lemon juice |
|
|
FISH—– |
| 8 |
|
12 oz trout — head/tails |
|
|
On |
| 40 |
|
Bacon — half-cooked (limp) |
|
|
Salt & pepper — to taste |
| 40 |
|
Round wooden toothpicks |
| 16 |
sl |
Bacon — cooked crisp |
|
|
Lemon wedges |
INSTRUCTIONS
You will probably need a grill basket for this recipe. Marinate the fish by
combining marinade ingreds. Place marinade and fish in a well-sealed baggie
and let sit at room temp. for 1 hour. Turn several times so that marinade
will touch fish inside and out. Remove fish from marinade and lightly pat
outsides of fish with paper towels. Salt and pepper insides of fish well,
then put 2 slices of crisply cooked bacon inside each fish. Wrap each fish
completely in half-cooked bacon, using 5 slices per fish. Fasten bacon
strips with round wooden toothpicks. Arrange fish in a grill basket. Place
grill basket on prepared grill and cook for about 5 minutes on each side or
until brown. Bacon should be crisp. Transfer fish to serving platter and
serve. Pass lemon wedges. Gourmet Fish on the Grill formatted by Judy
Garnett for M-M.
Recipe By :
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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