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Grilled Bacon-Wrapped Black Sea Bass Skewers Serves 4. 2 pounds black sea bass filets, skin removed and cut into 1-inch cubes 2 tablespoons olive oil 12 slices of bacon, cut

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Grilled Bacon-Wrapped Black Sea Bass Skewers Serves 4. 2 pounds black sea bass filets, skin removed and cut into 1-inch cubes 2 tablespoons olive oil 12 slices of bacon, cut

Grilled Bacon-Wrapped Black Sea Bass Skewers

Grilled Bacon-Wrapped Black Sea Bass Skewers

Serves 4.

  • 2 pounds black sea bass filets, skin removed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 12 slices of bacon, cut in half
  • 8 12-inch bamboo or metal skewers
  • lemon wedges

In a large bowl, toss fish cubes with oil, and season with salt and pepper. Wrap a bacon strip around each cube and skewer, using the skewer to secure the bacon. Thread only 4 to 5 fish pieces onto each skewer. Heat outdoor grill or indoor grill pan to medium-high heat. Cool skewers, turning once, for about 8 to 10 minutes or until bacon is crisp and fish is opaque and cooked through. Serve immediately with lemon wedges.

Note: If you are using bamboo skewers on an outdoor grill, soak them in water for about 15 minutes before skewering on the fish.

This recipe by Charlotte Fekete first appeared in the July 2008 issue of Our State.

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This story was published on May 09, 2012

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.