Monday, September 19, 2011


serves four

1 (2.5 pound) whole yellowtail snapper
salt, pepper
handful of mixed herbs, parsley, dill, thyme are good ones
1 lemon, thinly sliced
about 6-8 slices good bacon
lemon wedges, for serving

Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.

bacon recipe courtesy of: Caviar and Codfish, July 13, 2009

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