Here's a fairly easy recipe I tried yesterday.

Cut the tog filets into 'scallop' sized pieces, wrap with a half strip of bacon and secure with a toothpick and place on a buttered foiled broiler pan. The picture is of 3 filets from ~16" fish. I cut out all the pin bones, red meat and fatty edge.




Use a food processor to puree an onion, shallot, garlic and habenero pepper, olive oil mix and then add a teaspoon or so to each wrapped piece.




Convection oven bake at 500F for 15' or until fully cooked.

Yumms

Sounds great.

Tried it tonight without all the toppings....wrapped them and them did some with Montreal Seasoning, some with Blackened Old Bay and some with fresh Cracked Black Pepper. They came out good, but since I didn't have a broiler pan, or a cookie sheet with a lip to catch the grease I used a square black metal baking pan. Since the pan had a 2" lip I couldn't get the bacon to crisp up even though I convection baked it at 500*F for 15+ minutes and then tried to crisp it on the Hogh Broiler for a few minutes. Still good, but could have been crispier bacon.

The bacon puts out a LOT of grease so I didn't bother greasing the pan.

The below is 2 fillets chunked up from a 20" Tog.....and used 1/2 a strip of bacon on each chunk.

Just remembered I still have 1 tog filet left (hey Don don't put the boat away yet!!!), so that will be next on the menu.
Thanks.