charlief1 wrote:Pretty descriptive title but I'll go ahead and tell you how. Cut the fillets the same width and length as the bacon strips, wrap the two together and use a tooth pick to hold together. Put on the grill until done. You can add a slice of jalapeno, onion, or pepper to add flavor but it's really not needed. Not my idea but I hope you enjoy guys and gals.
OK, so I had my eye on this since you posted and just want to say.....good instinct, though the mixing of seafood and swine is a little perverted to me....or I should say...to my brain. To my stomach, BRAVO!!
First of all, what I found out was that too thick of a fillet is hard to roll up. A fillet from a 16" trout is ideal and gives a better fish to bacon ratio. Too thin and it's too strong of bacon. Fortunately, I had multiple sizes, so I'll know for next time to use those medium size fillets.
Second, I would not use flounder for this recipe, but only because I could eat flounder with no spice at all, not to mention stuffed, per my recipe below.
Third, rather than use toothpicks, I put multiple roll-ups onto a flat bar metal skewer (*best on-line purchase ever-stuff doesn't spin on the skewer when it gets cooked). This made turning them a cinch, and I turned them often so that the bacon would get cooked through.
Fourth, based on 54Bravo's question above, I precooked the bacon in the oven for 12 minutes at 300 and then let it cool, before rolling them up.