1471. GRILLED COD and LEEK with BACON

makes four servings


14 ounces cod, halibut, or Japanese bluefish fillets, skinned
1 leek (7 1/2 oz.)
8 strips (7 1/2 oz.) bacon, each cut into 5 pieces
20 thin slices ginger root with skin
1/2 teaspoon salt
1/8 teaspoon pepper
40 toothpicks
1/4 cup parsley, cut 1 inch long

Cut fillets into 20 equal pieces (1 1/2-inch by 1/2-inch.) Season with salt and pepper. Cut leek into 10 equal pieces; cut in half, lengthwise. Place a ginger slice on a fish; wrap bacon around it and fasten the ends with a toothpick. Wrap bacon around leek; fasten ends with a toothpick. Place the fish on a bacon rack and put it on the turn table. Do not cover. Cook on high for 5 – 6 minutes or until fish is done. Transfer to a plate. Place the leeks on a bacon rack and place it on the turn table. Cook on high for 3 – 4 minutes. Serve cod and leek together. Garnish with parsley.


bacon recipe courtesy of: Sachiko Murakami, Sachiko Cooking Tokyo/Fukuoka, Japan, info@sachikocooking.com