FISH: This recipe will not only work on the backyard BBQ, but will also come in handy if one catches a good-sized fish on a fishing trip.

WHOLE GRILLED FISH:



1 whole fish, 6 to 8 lbs. in weight

12 slices bacon

10 sprigs parsley

1 ½ to 2 cups dry white wine

salt and white pepper



Clean, scale, removing head and tail, if preferred, and pat dry fish. Season cavity with salt and pepper and fill it with 8 slices bacon and the parsley.

Season fish with salt and pepper and lay remaining bacon slices across the top of fish. Place fish on well-greased double thickness of foil large enough to hold fish and with enough additional foil to make a tight package. Lift edges of foil up and pour wine over fish. Seal foil tightly and place on preheated BBQ grill 4-5-inches from source of fire.

Cook a 5-lb. fish about 1 hour; 2-pound fish about 45 minutes; 1 pound fish 35 minutes, until flesh flakes easily with fork.

Transfer fish to heated serving platter, remove and discard parsley. Pour any cooking juices over fish and serve it with the bacon.