Bacon and barbecue is all it took to sell me on this concept, though there’s a bit more to it. The plate in the photo was made with New Zealand hoki because it’s what I had on hand. Halibut would be an even better choice as its thickness will allow the bacon to get crisp without overcooking the fish. The brightness of the rosemary and tang of the Dijon bring an unbelievable depth of flavour to this simple dish.
Time: 20 minutes
Serves: 2
Ingredients:
2 teaspoons extra-virgin olive oil 2 tablespoons Dijon mustard ¼ teaspoon fresh rosemary – very finely chopped 1 small clove garlic – finely chopped or grated 2 6-ounce fish filets 4 thick slices baconPreparation:
Preheat your barbecue grill on medium high.
In a small bowl, mix the oil, mustard, rosemary and garlic.
Baste both sides of the fish with the mustard mixture and wrap with the bacon, using skewers to hold everything together.
Grill for four minutes on each side or until the bacon is crisp and fish is just cooked.
Let rest for two minutes. Remove the skewers and serve.