Barbecued Bass

Oxmoor House
4 servings


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8 freshwater bass fillets (about 2 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
8 slices bacon
1 tablespoon plus 1 teaspoon lemon juice, divided


Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt, pepper, and paprika; set aside.

Place two bacon slices lengthwise on a 30-inch length of aluminum foil; place a fillet on each slice. Pour 1 teaspoon lemon juice over fillets. Fold foil around fillets, sealing tightly to form a packet. Repeat procedure, making 3 additional packets.

Place packets on grill over hot coals; grill 10 minutes. Turn packets over; grill an additional 10 minutes. Remove from heat; serve on individual dinner plates.

Created date

February 2010