Ingredients
- (6 ounce) fillets cod
- tablespoons sesame oil
- tablespoons chili sauce
- slices bacon
- leek, chopped
- ounce enoki mushrooms
Instructions
-
Step 1
Heat your outdoor grill to high while you soak wooden toothpicks in water—this prevents them from burning. Pat the cod fillets dry, then spread a thin layer of sesame oil and chili sauce over one side of each. Place a small bundle of chopped leek and a few enoki mushrooms at the wider end of a fillet, roll it up snugly, and wrap a bacon slice around the center. Secure everything with two soaked toothpicks, making sure they go through the bacon and fish. Repeat with all fillets. Grill the rolls covered for 5 minutes on the first side
-
Step 2
watch for flare-ups from dripping bacon fat and move them away from flames if needed. Flip carefully using tongs and cook another 5 minutes until the bacon is crisp and the fish flakes apart when prodded. Rest them on a plate for a minute before serving—I always find this helps the juices settle.