“A fellow spear-fisherman gave me this recipe as a way to take advantage of some of the stronger tasting fish that we bring up off of the Carolina Coast. I have used both Cobia and Amberjack to make this recipe and both were sensational. You will need large fillets to make this recipe.” - by Trey9123
Ingredients
Adjust Servings
Original recipe yields 4 skewers
Directions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
- Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
- Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.
Nutrition
Amount Per Serving (4 total)
- Calories
- 992 cal
- 50%
- Fat
- 63.1 g
- 97%
- Carbs
- 23.2 g
- 7%
Based on a 2,000 calorie diet
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