Bacon Wrapped Stuffed Fish Recipes

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STUFFED COD WRAPPED IN BACON



Stuffed Cod Wrapped in Bacon image

An easy, different way to grill fish fillets and make people think you slaved all day.

Provided by BRADYSMOM17

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 6

8 (6 ounce) fillets cod
2 tablespoons sesame oil
2 tablespoons chili sauce
8 slices bacon
1 leek, chopped
1 ounce enoki mushrooms

Steps:

  • Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
  • Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
  • Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 3 g, Cholesterol 71.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 33.9 g, SaturatedFat 1.9 g, Sodium 392.7 mg, Sugar 0.9 g

BACON-WRAPPED STUFFED FISH



Bacon-Wrapped Stuffed Fish image

Make and share this Bacon-Wrapped Stuffed Fish recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 fish fillets, trimmed (such as cod, halibut, whiting)
4 slices reduced-sodium bacon
2 ounces unsalted butter
1 onion, finely chopped
2 ounces fine brown breadcrumbs
1 teaspoon chopped parsley
your choice of herbs
salt & pepper

Steps:

  • To make the stuffing, melt butter, add onion, sauté gently and add all other ingredients except the fish.
  • Cut each fillet in half lengthwise.
  • Place stuffing on each fillet, roll up and wrap a thin slice of bacon around each roll.
  • Place in a buttered ovenproof dish, cover and bake in a moderate oven (375 F) for 15 minutes.
  • Remove cover to brown the dish for last five minutes.
  • Garnish with lemon wedges and parsley.

BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE



Bacon-Wrapped Trout Stuffed with Fresh Sage image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 (10-ounce) trout, head and tail on, gutted
2 tablespoons olive oil
Salt and pepper
4 large sprigs fresh sage
2 lemons, halved and sliced
1 1/2 pounds sliced bacon
Toothpicks

Steps:

  • Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
  • Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
  • Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.

BACON-WRAPPED STUFFED FIGS



Bacon-Wrapped Stuffed Figs image

Our version of the retro hors d'oeuvre rumaki - bacon-wrapped water chestnuts and chicken liver - substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 6

24 dried figs (about 10 ounces)
3 ounces fresh goat cheese, at room temperature
1 tablespoon prepared pesto
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
12 slices bacon, halved crosswise

Steps:

  • Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
  • Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
  • Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
  • Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

BACON-WRAPPED HALIBUT



Bacon-Wrapped Halibut image

My husband and I team up to make this appetizer, though it is easy to do alone. Tasty, easy and vanishes as soon as it is placed on the table. What more could you ask for!

Provided by ROBIN JOYE

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Yield 36

Number Of Ingredients 4

18 slices bacon, cut in half
1 ½ pounds halibut steaks, cubed
ground black pepper to taste
toothpicks

Steps:

  • Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
  • Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
  • Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.

Nutrition Facts : Calories 40.5 calories, Carbohydrate 0.1 g, Cholesterol 10 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 94.1 mg

BACON-WRAPPED MONKFISH



Bacon-wrapped monkfish image

Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme , leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
2 large tomatoes , halved
3-4 tbsp vinaigrette
225g bag watercress and salad leaves

Steps:

  • Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
  • Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
  • Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
  • Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium

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