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Kosher ‘Bacon’ Wrapped Fish Bites (Scallop Alternative)

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, paprika. Pesach recipes and menu planner

PareveFish

Bacon-wrapped scallops are a classic party appetizer, but scallops are shellfish and not kosher. This recipe uses bite-size pieces of firm white fish such as halibut or cod, seasoned with garlic, paprika and lemon and roasted until the wrap is crisp and the fish is just cooked.

Choosing the Fish

Use fillets at least an inch thick so the pieces stay moist and hold their shape. Pat them dry, season them, wrap them, and secure each piece with a toothpick soaked in water. Roast or broil until the wrap is crisp and the fish flakes; a brush of honey in the last minute adds a nice glaze.

Kosher Notes

This recipe uses a pareve wrap, such as a certified pareve vegetarian bacon or thin slices of smoked salmon, rather than turkey or beef bacon: according to widespread kosher practice, fish isn’t cooked or eaten together with meat or poultry. The whole appetizer is pareve. Halibut and cod are kosher; choose black sea bass or branzino rather than Chilean sea bass.

Make-Ahead

Assemble up to 4 hours ahead and refrigerate, then bake just before serving so the wrap is crisp.

Kosher ‘Bacon’ Wrapped Fish Bites (Scallop Alternative)
Bite-size pieces of firm white fish wrapped in a pareve smoky wrap and roasted until crisp, a kosher take on bacon-wrapped scallops.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs firm white fish fillets halibut, cod, or sea bass, cut into 1.5-inch pieces
  • 12 slices pareve vegetarian bacon or thin slices of smoked salmon certified pareve
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp kosher salt
  • 2 tbsp fresh lemon juice
  • 24 pieces wooden toothpicks soaked in water for 30 minutes

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Pat fish pieces completely dry with paper towels. In a bowl, toss fish with olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Let marinate for 10 minutes.
  3. Place pareve bacon slices (skip this step if using smoked salmon) on the prepared baking sheet and bake for 5-6 minutes until they start to render fat but are still pliable. Remove and let cool slightly.
  4. Wrap each piece of seasoned fish with one slice of the pareve bacon or smoked salmon, securing with a soaked toothpick.
  5. Arrange wrapped fish pieces on the same baking sheet, seam side down. Bake for 8-10 minutes until fish is cooked through and flakes easily.
  6. Switch oven to broil and broil for 1-2 minutes until the wrap is crispy and golden. Watch carefully to prevent burning.
  7. Let rest for 2 minutes before serving. Remove toothpicks if desired or leave them for easy handling.

Notes

Choose fish that's at least 1 inch thick for best results. These can be assembled up to 4 hours ahead and refrigerated, then baked just before serving. Serve immediately while the wrap is still crispy. For extra flavor, brush with honey during the last minute of broiling.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 180
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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