The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.

Martha Stewart Living, August 2006


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.

  • On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.

  • Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.