These easy bacon-wrapped fish fingers are made by sautéing bacon-wrapped white fish until crispy brown and then garnished with a creamy white wine mustard sauce. Serve it in slices, and have extra sauce ready!
Serve Weeknights or for Weekend Entertaining
Bacon-wrapped fish fingers are a unique and easy-to-make dish that combines the smoky flavor of bacon with the delicate taste of white fish, creating a mouthwatering appetizer or main course. Whether you’re planning a special dinner or hosting a casual gathering, bacon-wrapped fish fingers are sure to be a hit. This fish entree is easy enough to serve as a weeknight meal or an appetizer for weekend entertaining. It takes little time to make and combines bacon with a firm white fish topped with a white wine mustard sauce–elevating it to a special meal.
Be Careful Not to Overcook
The only caution for this dish is to avoid overcooking the fish. After you flip the fillets and they cook for the allotted time, insert a knife and fork between the bacon slices to check the doneness of the fish. And remember, they will continue to cook even after you remove them from the heat.
Use Any Firm White Fish
Use firm, white fish, such as cod, grouper, mahi-mahi, or halibut. (This recipe shows photos with halibut.) Choose fillets about 1 to 1 1/2 inches thick so they will cook long enough for the bacon to become crispy. If the fillets have thinner tails, tuck them under the meatier part of the fillet so they don’t overcook.
Bacon for Easy Bacon-Wrapped Fish Fingers
Choose thin bacon slices to wrap around the fish, allowing them to crisp properly. You may also need more or less bacon than listed in the recipe (depending on the size of your fillets).
Add the fillets to the skillet with the bacon seams facing up, as it will be easier to flip them after the bacon cooks and adheres to the bottom side. If your fillets are thinner, you may need to cook them for a shorter time on each side.
White Wine Cream Sauce for Bacon-Wrapped Fish Fingers
The sauce is easy to make and can simmer while the fish cooks. Just cook it long enough to reduce so that most of the wine is gone, leaving behind a concentrated base. Add heavy or whipping cream to the mustard base and heat the sauce until it is warm enough to incorporate the cream. You can also reduce the fat in the sauce by using a 50/50 mix of whole milk and cream.
What to Serve with Bacon-Wrapped Fish Fingers
This creamy dish goes well with mashed potatoes, sautéed vegetables, asparagus, or a mixed greens salad with vinaigrette.
Other Recipes You Might Enjoy
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Easy Bacon-Wrapped Fish Fingers
Ingredients
Fish
- 2-2 ½ pounds halibut fillet or other firm white fish (about 2 fillets or 1 large fillet cut into 2 pieces)
- ¼ cup Dijon mustard
- 10-12 slices bacon
- 2 tablespoons olive oil
- kosher salt
- black pepper
Sauce
- 1 cup white wine
- ¼ cup whole-grain mustard
- 1 cup heavy cream
- kosher salt
- black pepper
Instructions
Fish
- Rinse and dry the fish. Season both sides of the fillets with salt and pepper. Then, coat them on both sides with Dijon mustard.
- Place half of the bacon strips onto a cutting board, overlapping each piece. Place a fillet on it. Repeat for the other fillet. Wrapping two fillets will take about 10-12 bacon slices in total.
- Fold one side of the bacon strips onto a fillet. Then, fold over the other side to wrap it in bacon. Repeat for the second fillet.
- Heat the olive oil in a large skillet until it starts to smoke. Add the fillets to the pan with the bacon seam-side up. (Do not overcrowd the pan. Cook in 2 batches if needed.) Reduce the heat, add a lid, and cook for 3 minutes. Flip and cook for another 3 minutes. Prop the fish with a heat-proof utensil or the other fillet and cook the sides for 2-3 minutes each. Remove the fillets to a platter to rest and cover with aluminum foil.
Sauce
- Add the wine and mustard to a saucepan. Whisk to mix. Heat until boiling. Then lower the heat and let it simmer until most of the liquid evaporates. Add the cream, stir, and heat just until the cream is hot. Cut the fillets into 1-inch strips and spoon the cream sauce over the fillets. Serve immediately.