Grilled Pangasius Fillet with Bacon Beans
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (pangasius fillet)
- salt
- pepper
- olive oil
- 8 large olives
- 1 clove garlic
- 1 tomato (s)
- 1 onion (s)
- 6 basil leaves
- 2 handfuls beans
- 0.5 ½ point bacon
- Lemon juice
- 1 sprig rosemary
- 4 basil leaves
Print Recipe
Pin Recipe Instructions
- Drizzle the fish fillets with lemon juice and season with salt and pepper. Tear off two sufficiently large pieces of aluminum foil and place a pangasius fillet in each. Now push up the edges of the foil. Pour olive oil over the fillets.
- Core the olives and, like the tomatoes, cut them into slices. Distribute both on the fish. Cut 2 slices from the peeled onion and place them on each of the fillets, as well as half a sprig of rosemary and two basil leaves. Peel the garlic clove, cut into slices and place in the aluminum packet. Now close the parcel carefully at the top so that nothing can leak out. Grill the parcels on the charcoal grill (or alternatively in the oven) for about 15 minutes.
- In the meantime, cut the bacon strips in half lengthways. Fold 6-8 beans of equal length across each other and wrap a bacon strip in the middle. Brush an aluminum bowl with olive oil and place the bean packets on it and grill on all sides until the bacon is crispy brown.
- Serve with the pangasius fillet.
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