Surf and Turf - Gulf Coast Style
Bacon-wrapped layers of sweet Vidalia onion cradle tender red snapper on the grill, where smoky drippings baste the fish as it cooks. The result is juicy, lightly salty fillets with rich Gulf Coast character and a hint of soy. Ideal for a summer weeknight dinner or a backyard cookout.
- Prep15 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Preheat an outdoor grill to medium-high heat.
- 2
Open a fish basket or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch gap between slices. Cover the bacon layer with onion rings. Place the fish fillets on top of the onion. Add more onion over the fish, then lay strips of bacon over the onion. Close the basket and lightly sprinkle with soy sauce.
- 3
Set 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 the grill and open the basket. Place a plate of similar size upside down over the food, then flip the basket and plate so the food ends up on the plate. Lift off the basket and serve.
- Calories 390.17 kcal Moderate
- Protein 45.86 g Good Source
- Carbs 4.43 g Moderate
- Total Fat 21.55 g High
- Saturated Fat 7.91 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 63.22 mg High
- Sodium 896.47 mg High
- Fiber 0.7 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 25.12 mg Low Source
- Iron 1.14 mg Low Source
- Potassium 81.08 mg Low Source
- Vitamin A 2.73 mcg_rae Low Source
- Vitamin C 0.46 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Soy 🌱
- Onions 🧅