How to Make Bacon Wrapped Halibut Skewers

Dan Hernandez: Sauces and the Baja Style Fish Batter

This week in the Galley I want to talk to you a little bit about
growing up some fish and one of my favorite fish to do is Halibut.
One of my favorite ways I cook fish is to make skewers. I’m going
to show you one technique that I like to do, especially with
Halibut.

And here is some fresh Halibut that we caught recently. What I'm
going to do is before I put on the skewer, I want to wrap it with
some bacon. So I have some bacon and when you work with bacon
you want to cook it first. You don’t want to just wrap raw bacon on
here. It won’t work it so what I do is, I could get a little bit at first,
take half a piece, wrap it around there, and then first I’ll put it on a
piece of bell pepper, then put the bacon-wrapped Halibut.

Then the other half of piece—wrap it; and then I haves some pearl
onions—slide that on there; take my Halibut—that really looks
good; have some bell pepper. And you can use whatever kind of
bell pepper you like. I just like—these are colored bell pepper. It
adds a lot in the presentation, and if you want, you can put in
another onion in here; and then take another piece.

Here I'm going to try a whole piece and just kind of show you how
it looks. It’s a little bit easier working half of piece —a whole
piece you’ve go to wrap all the way around it.

Then we’ll finish it off with some bell pepper with an onion; just
put this right on the end here and you just put a little handle on
this, you're going to work with it.

We’ll do one more for you, and be creative with this. You know, if
you don’t like bell peppers; you like some other vegetables,
whatever you like to work with—I’ve even used jalapeños; other
things like that, and they’re making a little bit spicy.

So just be a little creative, and before we drop this on the grill—
two things I want to do is take—this is my brand new Spice and
Rub, and just going to spread it on there. Add a little bit more
flavor to it.

And before you ever use the grill, you always want to make sure
you coat it with some oil, so the fish doesn’t stick. We always want
to oil it a little bit, just so the fish doesn’t stick, a nice hot grill here
going. That’s what I need. And we’ll take our fish this way, right
on top of the grill.

And you can do this at home on a barbecue or like I'm doing here
on the boat. Just have a little barbecue on the boat. Just let it sit
there. Now I just give it a light coat of oil right on top of it. This is
going to taste so good. I will give it one more shot of the spices.

And what I would like to do whenever I'm cooking fish is to add
some lemon and lime. I really believe it adds a lot to the flavor.
We’ll just sprinkle on a little bit, put a little bit on there. You’re
going to like that.

Alright let’s take a look at our fish and see how it looks. Oh that
looks perfect. So what I'm going to do is just take this right off the
grill. That is just perfect the way it’s supposed to look. I’m going
to slide these off. And you can just slide these off and serve them
however you want to serve them. You can make this a dish. You
can make this an appetizer. It’s easy dish to do. And what I'm
going to do is just take some of my dipping sauce, and take a piece
of the Halibut. And see how the bacon’s right in there? Take a little
bite.

Umm, that tastes really good. It’s a very simple dish to do. You
can do this with lots of different fish—I love doing it with
Halibuts—it’s easy to work with.

Again, this is the dipping sauce, a lemon line sauce that we use at
the end and my Spice and Rub. If you’re having trouble finding
this Spice and Rub or your dipping sauces in your stores, please
visit our website and everything is there.

Well let’s get back on the water and show you more exciting action
here on Sport Fishing.

Well we just made a move; we got a bunch of White Sea Bass and
really quality Halibut. We want to get everybody out some fish for
today. So skippers slid outside a little bit—there’s the island right
there, Santa Rosa—and we’re shallow water rock fishing right
now. I'm fishing really light here, Pflueger Reel, 10 pound test
Cajun red line, and a Shakespeare Ugly Stick Custom Rod. And
I'm just fishing in shallow here, about ninety feet—hundred feet of
water.

Now we’re getting some Red Snapper, small Lings, and a couple
of white fish. I don’t know what I hooked. I have a Chrome Magic
Metal jig and it’s been making runs. Taking line off here and I'm
sure I caught a fish like thirty pound to estimate it easier, but this is
fun. I don’t know what I hooked.

Here we go. I'm just working nice and easy; pull-up when I can.
Fishes made a couple of nice runs. Well I guess a nice sized Rock
Fish, but on this like year, you can’t even do this, this is a spinning
gear in a shallow water like this. Here it is coming up now. I'm just
getting a little tired.

Oh there he is—deep color, what is that, Ling cod? What is that?
Rock Fish?

It is a big white fish.

Male: Yeah, that is a nice one.

Dan Hernandez: Big White Fish.