Saturday, June 21, 2014


1 pound sturgeon sliced into pieces about 3/4” thick
1/2 pound bacon

1/4 cup olive oil
1/4 cup low sodium soy sauce
1 clove garlic minced or smashed
1/4 teaspoon garlic salt
1/2 tablespoon lemon juice

Place fish pieces in a plastic bag. Pour in the marinade. Seal and mix well. Place in refrigerator for 2 hours.

Remove fish from bag and let marinade drain off, but do not rinse. Wrap each piece in bacon and secure with a toothpick. Fry in a very hot pan until the bacon gets cooked, turning often. Remove from pan to paper towel lined plate.

bacon recipe source: Cooking with, April 10, 2009

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