FISH KA-BOBS

This recipe comes from the Lake St. Clair Walleye Association via Alex.

INGREDIENTS

Walleye or other lean fish filets, cut into approximately 3/4-inch cubes

Thinly sliced bacon

Good quality barbecue sauce

Roll bacon slices around fish filets, about 1-1/2 turns. Cut off excess bacon. Place cubes on skewers, being certain to poke through bacon to secure; or, if preferred, secure bacon with toothpicks and omit the skewers. Place fish on an oiled seafood or vegetable type grate over hot grill. Grill until fish is done and bacon is crisp, about 10 minutes. Baste with a small amount of sauce and grill until tacky to the touch, about 2 additional minutes.

Note: The recipe I received suggested that the fish be grilled on a sheet of foil poked with holes. I believe that might be why the bacon did not crisp when I made it. If you must use foil, make sure that the holes are large enough to allow any moisture that accumulates to drain thoroughly.

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