Special thanks to our friends at www.Weber.com for permission to use this recipe as our 2024 World of Barbecue series features Canadian favourites throughout July. Original recipe from Weber's Time to Grill™ by Jamie Purviance.
- Serves – 4 People
- Prep Time – 10 Minutes
- Marinating Time – 5 to 30 Minutes
- Grilling Time – 10 Minutes
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
OTHER
- 4 skinless halibut fillets, each about 170 grams and 2.5 centimeters thick
- 1 lemon, thinly sliced
- 8 thin bacon slices
INSTRUCTIONS
- Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
- In 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.
- Place 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.
- Brush 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.
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