Capt. Chris's Bacon Wrapped Kingfish Medallions 

Kingfish wrapped in bacon! What can I say. If it’s wrapped in bacon, cooked in bacon drippings, or has bacon added to it then it must be good. I wish I could take credit for this recipe, but I got it from Capt. Chris Turner of St. Pete Beach. I’ve known Chris since he was about 10 years old and I didn’t know he had developed these fantastic cooking skills, but I guess working on and running sportfishing boats all over the Gulf and Atlantic coast was good experience for more than just fishing knowledge.

I have only tried this so far on kingfish but I don’t see any reason that it would not be just as good on any fish that you would like to use. Just remember, the smoky bacon flavor is prevalent and if you use a very mild fish you probably won’t know you are eating fish at all. I have eaten these as leftovers right out of the cooler on the boat. The problem with that is you have to keep your passengers away from it or you will go hungry…………It really tastes like smoked fish when it is cold.

Start by steaking your kingfish into 1" to 1 ½" steaks. Remove the skin from each steak with a very sharp paring knife and then cut the pieces of meat away from the bone. This is very easy since kingfish have a main backbone and four other bones in a + shape off the backbone so that you get four medallions out of each steak.

Marinate the medallions in your favorite marinade for 20 minutes or so. If you don’t have a favorite, here are a few for you to try:
Newman’s Own Balsamic Vinaigrette
Newman’s Own Olive Oil and Vinegar Dressing
Kikkoman Teriyaki Marinade and Sauce
Kikkoman Roasted Garlic Teriyaki
Golden Dipt has a lot of Marinade sauces out now, Lemon Butter Dill is very good.
Tiger Sauce - don’t let the name scare you, it’s not as hot as you might think and when it cooks the heat dissipates but it has a nice sweet vinegar base with hot pepper flavors.

Those should make a few different meals for you and let you find some different marinades in the grocery store while looking for them…….

After you have marinated  the medallions, wrap each in a strip of bacon, usually a half strip will be enough, then pin it with a toothpick.

You can cook them on the grill lined with aluminum foil or in the oven on high bake 375 to 450, just be sure to turn them once so that both sides get the benefit of the bacon drippings and cook till the bacon is done. Usually 15 to 20 minutes is enough.

Serve them as an appetizer or a main course with your favorite potatoes or rice, salad and vegetables. You’ll get hooked!

Good fishing, tight lines, and happy eating,

Capt. Charlie