Recipe from Weber's Time to Grill™ by Jamie Purviance
Bacon-Wrapped Halibut Fillets
People
Serves 4
Prep Time
10 mins
Marinating Time
5 to 30 mins
Grilling Time
10 mins
People
Serves 4
Prep Time
10 mins
Marinating Time
5 to 30 mins
Grilling Time
10 mins
the Ingredients
- Marinade
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon minced fresh oregano leaves
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 skinless halibut fillets, each about 6 ounces and 1 inch thick
- 1 lemon, thinly sliced
- 8 thin slices bacon
Instructions
- 01 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- 02In a medium bowl combine the marinade ingredients. Add the halibut and turn to coat each fillet thoroughly. Let marinate at room temperature for 15 to 30 minutes.
- 03Place one or two lemon slices on each fillet. Using two slices of bacon, wrap a fillet by starting with one end of a bacon slice on the underside of the fillet. Wrap it around in a slight spiral, bringing it back to the bottom so the edges of the bacon slice overlap only minimally. Wrap the second slice the same way to cover the rest of the fillet as much as possible. Secure the bacon with toothpicks. Repeat with the remaining fillets.
- 04Brush the cooking grates clean. Grill the halibut, underside down first, over direct heat, with the lid closed, until the bacon is browned and the halibut is opaque in the center, about 10 minutes, turning once or twice. When flare-ups occur, move the halibut temporarily over indirect heat. Remove from the grill and serve warm.
the Ingredients
- Marinade
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon minced fresh oregano leaves
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 skinless halibut fillets, each about 6 ounces and 1 inch thick
- 1 lemon, thinly sliced
- 8 thin slices bacon
