Tuesday, April 2, 2013

Teriyaki Whitefish Wrapped in Cottage Bacon

An incredibly simple recipe that is robust in flavor.  Whitefish is one of the most widely available fish in the Great Lakes Region.  It's firm, white meat and neutrality lends itself to a wide variety of recipes. Cottage Bacon is actually sliced from the shoulder of the pig rather than the belly resulting in 33% less fat.  This one is courtesy of one of my favorite sites:  http://www.greatlakeswhitefish.com/index.php?option=com_content&task=view&id=179&Itemid=19

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