1409. BARBECUED BARRAMUNDI with BACON and GREEK YOGURT SAUCE

serves four


For the Tzatziki
1 cup Greek-style unflavored whole-fat yogurt
2 scallions, including most of the green parts, trimmed and thinly sliced
1 small cucumber, finely shredded and squeezed dry in paper towels
1 large clove garlic, crushed
2 tablespoons flavorful, green extra-virgin olive oil
lemon juice to taste
salt and freshly ground black pepper

For the Fish
4 pieces skinless barramundi fillet, about 3x3½x1½ inches (about 6 oz.)
8 pieces thinly sliced slab bacon, each about 4x4 inches (about 8-10 oz. total)
salt and freshly ground black pepper
leaves from 8 small sprigs fresh thyme
additional lemon juice

Make the Tzatziki: Combine the yogurt, scallions, cucumber, garlic and olive oil into a small bowl. Add lemon juice to taste, season to taste with salt and pepper, and chill until needed.

Grill the Fish:
Light a gas grill or charcoal barbecue and heat until medium-hot. Or, heat a broiler. Position the rack 4-5 inches from heat.

Lay each fillet on a piece of bacon, season with salt and pepper, add some thyme leaves, and squeeze on a little lemon juice. Turn the fish over and repeat on the second side with the salt, pepper, thyme, and lemon juice. Cover with the remaining pieces of bacon. Tie the fish together like a gift box with thick string. Grill, barbecue, or broil the fish over medium heat for 5-6 minutes, turn, and cook the second side 5 minutes more. Remove, let stand 1-2 minutes, discard the string, and serve, with or without bacon, with the yogurt sauce.


courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 99