Bacon Wrapped Marinated Sturgeon
1 pound sturgeon sliced into pieces about 3/4” thick
1/2 pound bacon *
1/4 cup olive oil
1/4 cup low sodium soy sauce
1 clove garlic minced or smashed
1/4 teaspoon garlic salt
1/2 Tbs. lemon juice
Place fish pieces in a plastic bag. Pour in the marinade. Seal and mix well.
Place in refrigerator for 2 hours.
Remove fish from bag and let marinade drain off, but do not rinse. The flesh will have darkened from the soy sauce, so don’t be alarmed.
Wrap each piece in bacon and secure with a toothpick.
Fry in a very hot pan until the bacon gets cooked *, turning often.
Remove from pan to paper towel lined plate.
*The bacon will just barely be cooked, in order to not overcook the fish. If you want crisper bacon, place the bacon on a baking sheet and cook in the oven at 400 degrees until it is partly done, but is still flexible enough to easily wrap around the fish. This also removes some of the bacon fat, but does add an extra step and an extra pan to wash!
Bacon Wrapped Fingers In the Pan