Surf and Turf - Gulf Coast Style

Rating: 3.92 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

This is by far the best way to grill fish for a most remarkable and satisfying taste. Using a square closeable fish basket, place fish filets between layers of bacon and Vidalia onions and grill until done. Trust me, you can not make enough once your friends taste it....

By Curt Pond

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill to medium-high heat.

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  • Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.

  • Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

Caution

Do not close grill or leave unattended. Grease from the bacon will drip down, and may cause flare-ups.

Nutrition Facts

Per Serving:
649 calories; protein 36.9g; carbohydrates 4.3g; fat 52.7g; cholesterol 119.2mg; sodium 1033.8mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

URBANCHICK
Rating: 5 stars
07/09/2005
This meal was great for a warm summer night. My fiance and I had a neighbor over for dinner and we all really enjoyed it! My fish rack for the BBQ wasn't big enough so I ended up making a big foil pouch. I cooked it on one side for 10 minutes and then 8 on the second side. When we split the pouch open the bacon was cooked but not enough so we threw it on the grill for a minute or two then chopped it up and sprinkled it over the cooked fish. (FYI - 1 pound of snapper / rock fish is about 5 fillets) Delicious. We served it with the Fresh Tomato Salad recipe (also found on allrecipes.com) which was a perfect pairing. YUM! We'll definately make again! Read More
Helpful
(10)

Most helpful critical review

LZJOYCE
Rating: 2 stars
08/21/2006
Didn't like this cooking method at all; either bacon was undercooked or fish was dry. I think it woould be much better baked in a foil pouch as another cook suggested. Read More
Helpful
(2)
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
URBANCHICK
Rating: 5 stars
07/09/2005
This meal was great for a warm summer night. My fiance and I had a neighbor over for dinner and we all really enjoyed it! My fish rack for the BBQ wasn't big enough so I ended up making a big foil pouch. I cooked it on one side for 10 minutes and then 8 on the second side. When we split the pouch open the bacon was cooked but not enough so we threw it on the grill for a minute or two then chopped it up and sprinkled it over the cooked fish. (FYI - 1 pound of snapper / rock fish is about 5 fillets) Delicious. We served it with the Fresh Tomato Salad recipe (also found on allrecipes.com) which was a perfect pairing. YUM! We'll definately make again! Read More
Helpful
(10)
QUILTQUEEN
Rating: 5 stars
07/18/2004
The bacon gets crisp with a nice barbeque flavor the onions soften and caramelize a little and the fish gets steamed to perfection in the middle with bacon and onion juices! We all loved this dish and will whip it up again for company next time. Read More
Helpful
(6)
QUADCHICK
Rating: 5 stars
01/25/2004
This is one of my more requested recipes with my family. So quick so easy so YUMMY! Read More
Helpful
(4)
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Lori Walsted
Rating: 5 stars
07/20/2005
My family and I love this recipe and have passed it on to friends. We will definitely make this again and again. I am glad you shared this recipe. Read More
Helpful
(3)
LZJOYCE
Rating: 2 stars
08/21/2006
Didn't like this cooking method at all; either bacon was undercooked or fish was dry. I think it woould be much better baked in a foil pouch as another cook suggested. Read More
Helpful
(2)
Kristen
Rating: 4 stars
10/01/2011
This one is diff. a keeper! The bacon flavor gives it that extra special touch. Will most certainly make this again. Read More
Helpful
(1)
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Kelley Brown
Rating: 5 stars
08/26/2005
I used 6 cod fillets and it was delicious! We had a surf and turf dinner with friends and this was excellent! This recipe is a keeper! Read More
Helpful
(1)
crittajune2
Rating: 1 stars
10/15/2011
You know what you get when you combine a grill a fish basket and 1 pound of bacon? A grease fire. Bacon was burnt on one side and raw on the other. The fish was raw had to remove fish from basket and put directly on the grill. Bacon was inedible. Not the best recipe to try. Red Snapper was delicious though. Read More
Helpful
(1)
TooManyIngredients
Rating: 4 stars
09/30/2016
First thank you Curt Pond for the hints/ideas! Please note I'm only rating this at 4-stars as I made some changes mostly because a) it was raining b) I don't have a "fish rack" for my grill and c) did I mention it was raining.:) Nonetheless after wife and I consumed my version I'm sure Curt's version with appropriate attentiveness would definitely rank 5-stars. I had an 8-oz. Snapper filet in the fridge that needed to be used. So what I did was preheat my convection oven's broiler put 4 "thin" slices of red onion on the rack of my boiler pan put the Snapper on those onions (skin-side down) lightly seasoned with Old Bay topped that with 4 more slices of red onion then 6 half-strips of bacon laid "crosswise " overlapping each about 1/8 inch. I slipped that into the oven with the top of the bacon about 5 inches from the broiler elements and checked it until the bacon looked "done " about 30-35 minutes. Fish flaked perfectly bacon was "just" crispy and some of the onion was partially caramelized. Sweet juicy and delicious. Almost can't wait until I get a "fish rack" for my grill to try Curt's recipe as written. Until then I'll definitely do this as above again... wife's still raving about it might even try it with walleye grouper or sea bass. Read More
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