Meat the DCS Grill

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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Grilled Bacon-

Wrapped Fish

Fillets

SERVES 4

If the fish fillets are thicker or thinner than 1 inch, they will

have slightly different cooking times. If the thickness of your

fillets is uneven, see “Ensuring Even Cooking.” Wood chunks

are not recommended for this recipe. We rely on wire racks

in steps 2 and 4 to keep the bacon crispy.

DID YOU KNOW that the 36" and 48" DCS grills have a

dedicated smoker tray with a direct 3,500 BTU burner

offering a clean, convenient option for grilling enthusiasts?

You can skip making a handmade smoker in step 2 of this

recipe and add wood chips straight to your DCS smoker

tray for smoking your Grilled Bacon-Wrapped Fish Fillets

and more.

12 slices bacon

2 teaspoons minced fresh thyme

1½ teaspoons grated lemon zest,

plus lemon wedges for serving

¾ teaspoon salt

¼ teaspoon pepper

4 (6-ounce) skinless bluefish, halibut, mahi-mahi,

or sea bass fillets, about 1 inch thick

1 tablespoon mayonnaise

2 cups wood chips, soaked in water

for 15 minutes and drained

1. Evenly space 6 slices of bacon on large plate, then

evenly space remaining 6 slices crosswise on top. Weigh

down bacon with second plate and microwave until fat is

rendered and bacon is slightly shriveled but still pliable,

1 to 3 minutes. Let cool for 5 minutes.

2. Set wire rack in rimmed baking sheet. Combine

thyme, lemon zest, salt, and pepper in small bowl. Pat llets

dry with paper towels and rub evenly with thyme mixture.

Wrap each llet with 3 pieces of cooled bacon, using dollop

of mayonnaise to secure ends. Place llets on prepared wire

rack and refrigerate while preparing grill. Using large piece

of heavy-duty aluminum foil, wrap soaked chips in foil

packet and cut several vent holes in top.

3. Remove cooking grate and place wood chip packet

directly on primary burner. Set grate in place, turn all

burners to high, cover, and heat grill until hot and wood

chips are smoking, about 15 minutes. Leave all burners

on high.

4. Set second wire rack in second rimmed baking

sheet. Clean and oil cooking grate. Place llets seam side

down on grill, opposite wood chip packet. Cover and

cook until sh akes apart when gently prodded with

paring knife and registers 140 degrees, 10 to 14 minutes,

gently ipping llets with 2 spatulas halfway through

cooking. Transfer llets to clean prepared wire rack, tent

loosely with foil, and let rest for 5 minutes. Serve with

lemon wedges.

KEY STEPS:

WRAPPING FILLETS IN BACON

1. Microwave the bacon

between two plates. This

prevents it from curling, making

it easy to wrap around the

fillets.

2. Wrap three slices of bacon

around each fillet and then

secure the slices with a dollop

of mayonnaise.