Barbecued Red Fish with Bacon

    30 minutes

    You won't believe something so simple can be this gorgeous! Red fish fillets and bacon are an amazing combination.

    17 people made this

    Serves: 4 

    • 500g sliced streaky bacon or pancetta
    • 1 large red onion, sliced and separated into rings
    • 4 (100g) fillets red snapper or other red fish, bones removed
    • 1 dash soy sauce, or to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat barbecue to medium-high heat.
    2. Open fish basket or similar wire cooking basket and line one side with strips of bacon, leaving a 15mm 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.
    3. Place the basket on the hot barbecue and cook for 5 to 7 minutes per side or until the bacon is just cooked through. Remove from barbecue, open the basket and invert on a plate.

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    Reviews in English (16)


    Something else. 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 which was a perfect pairing. YUM! We'll definately make again!  -  29 Sep 2008


    Used different ingredients. 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!  -  29 Sep 2008


    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.  -  29 Sep 2008