Thrill of the Grill Contest finalist #2
Anna Katherine Gilland
- 4 6-8 oz. Red Snapper filets (skin and scales left on)
- Your favorite Creole or blackening seasoning
- Any type of sweet onion (such as Vidalia), cut into rings.
- 12 slices of bacon
Flesh side up, sprinkle the filets with seasoning; use your discretion with the seasoning. Do you like a little or a lot?
Separate the rings. Place the onions on the filets so that they overlap and layer. Here again, use your discretion. I like using more than less for the flavor.
Now, cover the filets with the bacon. It's very important that you make sure the filets and onions and completely covered with the bacon. (The scales and the bacon act as your cooking vessel. They work together to hold in the moisture and flavor of the filet and onions.)
Carefully place the filets on the grill. Grill until the bacon is cooked, approximately 20 minutes. Do not turn filets.