Bacon Wrapped Stuffed Yellowtail

Fresh yellowtail fillets
Extra thin sliced bacon
Fresh asparagus
Ptarmigan cheese

Take a slice of bacon and lay it diagonally on your work surface. Lay one fillet on the bacon slice; season the fillet with salt and pepper. Lay 2 to 4 asparagus spears lengthwise on the fillet. The spears should be tender, if not blanch in boiling water for a minute or two. Grate Parmesan cheese on asparagus and fillet. Place the matching half to the first fillet on top. Season, and wrap the bacon around the whole deal. Cook it hot skillet until the bacon is done, about four minutes per side. This is great on the grill, but watch for flare-ups as the bacon cooks. Also does good in a 350degree oven, about 10 to 15 minutes (my oven isn’t calibrated too well, I have watch for the bacon to be done and the fish still moist. Try Broccoli or baby spinich in place of asparagus, It's all good.

Optional crab stuffing

This is pretty easy.

One cup seasoned breadcrumbs
One 6-½ ounce can crab meat drained
1/8 cup diced green onions
1/8 cup finely diced celery
About 1/3 cup hot chicken or fish stock
2 large eggs beaten

Place breadcrumbs in a bowl and add stock. Mix and let stand a few minutes. Throw every thing else in and mix well.

This is great to sandwich in the fillets with or without the asparagus. Makes enough for four to six.

Tip: You can poach a yellowtail fillet in the stock and crumble it up as a substitute for crabmeat. Add a dab of butter to the poaching stock if you like. Use this stock in the recipe.