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Grilled Bacon Wrapped Halibut Recipe

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This recipe for Grilled Bacon Wrapped Halibut, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michaela Braun

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup maple syrup
1/4 cup low-sodium soy sauce
1 tablespoon dijon
Freshly ground pepper to taste
4 (1 thick) halibut fillets, cut into 1 cubes --(for a total of 24)
12 slices of smoked bacon (not maple) halved (24 total pieces) and par-baked
--[See below]
4 (10) metal skewers
1 teaspoon dark brown sugar

Directions:
Directions:
Preheat the oven to 375 degrees. Line a baking sheet with foil, and place an ovenproof rack on top, and then set aside.

In a non-reactive medium bowl, whisk together maple syrup, soy sauce, dijon, and ground pepper until smooth. Add the halibut cubes, and toss to coat, and let it marinate on the counter for 15 minutes.

Meanwhile, arrange bacon pieces on rack of the prepared baking sheet so they do not overlap. Par-bake in the oven for about 8 to 10 minutes, (bacon should still be somewhat pliable). Remove bacon from the baking sheet onto paper towels and pat to remove excess drippings, and then re-line baking sheet with new foil, replacing rack back on top.

Wrap each halibut cube with a strip of par-cooked bacon, and secure 6 wrapped halibut cubes onto each of the 4 skewers, and place them onto the rack bare halibut side down. (You can toss the marinade at this point.)

Sprinkle the skewered wrapped halibut with brown sugar. Bake in preheated oven until the halibut cubes are opaque and the bacon is crisp for about 10 to 15 minutes. These can be served hot, warm, or at room temperature. ~ Enjoy!

Personal Notes:
Personal Notes:
In this recipe, I wanted it to be low carb, so I used 0 calorie maple syrup, and a bit of Splenda brown sugar to soften the flavors, and in place of maple syrup and regular brown sugar. I might mention, this is a fantastic recipe and would be good more savory, leaving out the mustard and using butter and soy instead. Either way...just mouth watering.

 

 

 

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