Grilled Fish and Bacon Pinwheels

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Trey9123

“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.”

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Adjust Servings

Original recipe yields 4 skewers


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
  3. 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.
  4. 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.

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Review (1)

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My store actually had amberjack:) so we tried this tonight. I must admit I changed some things. I hate it when people do that, but we have some that don't like BBQ sauce, so I used a mesquite seasoning and grilled it in a cast iron skillet. Everyone loved it, we'll definitely have it again.

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Amount Per Serving (4 total)

  • Calories
  • 992 cal
  • 50%
  • Fat
  • 63.1 g
  • 97%
  • Carbs
  • 23.2 g
  • 7%
  • Protein
  • 77.2 g
  • 154%
  • Cholesterol
  • 240 mg
  • 80%
  • Sodium
  • 1780 mg
  • 71%

Based on a 2,000 calorie diet



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Tomato Bacon Grilled Cheese


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Grilled Cheese and Bacon Potatoes