Updated: Sep 20, 2020
I learned this from a deck hand in Alaska several years ago and I call it Hillbilly Halibut.
1 - 4 Halibut fillets, depending on how many people are coming to dinner and how big your fillets are.
1 bottle Italian Dressing
Lemon Pepper seasoning
1 package of pre cooked bacon. (one piece of bacon for every appitizer size piece of Halibut )
1 jar of lemon dill Aioli sauce (I like the sriracha flavor too)
1. Take fillets out of the freezer, thaw and remove the skin.
2. Cut the fillet up into small chunks, no bigger than a silver dollar
3. Wrap the fillets in fully cooked bacon and secure with toothpicks.
This is where the Hillbilly name really shines!
I know it seems redneck using pre-cooked bacon, but the halibut cooks so quick, that unless you use pre-cooked, the bacon just does not get fully cooked.
Trust me, it looks and it tastes better using the pre-cooked.
4. Marinade for 30 minutes in italian dressing with a generous amount of lemon pepper seasoning sprinkled on top.
5. Open your favorite beer, place halibut on the grill and cook till the halibut firms up and the bacon looks done. I picked a Deschutes Twilight Summer Ale for this BBQ session, alway a good pick this time of year!
6. Open the aioli sauces and you can either drizzle the sauce on top or set them out as dipping sauce, either way works great. Enjoy!