Thresher Fish Tails Wrapped in Bacon (Fiction: The Lies of Locke Lamora) ✔
…bowls of bony chicken marinated in cheap almond wine, soft thresher-fish tails wrapped in bacon and soaked in vinegar, and brown bread flavoured with sausage grease. There were also salted peas and lentils as well as bowls of past-ripe tomatos and pears. Poor stuff, but in a quantity and variety most of the Catchfire orphans had never seen before. -Scott Lynch, The Lies of Locke Lamora
Servings Prep Time
4fishes 20minutes
Cook Time
8minutes
Servings Prep Time
4fishes 20minutes
Cook Time
8minutes
Ingredients
Instructions
  1. Clean the fish if necessary and remove the heads.
  2. Wrap the fish with the bacon, covering from the tail to the cut end.
  3. Heat a pan to medium high heat, and then add the bacon wrapped fish. Cook for about 4 minutes a side, not moving the fish in the pan until it is time to flip.
  4. Remove the fish from the pan and transfer to a plate. Add the balsamic vinegar, white wine and honey to the pan, and reduce the heat to low. It will hiss and splatter a bit. Stir the mixture around and scrape any bacon off of the bottom of the pan. Cook for a few minutes, until thickened slightly.
  5. Serve fish with the pan sauce poured over it.
Recipe Notes

In the fictional story this recipe was based on (the Lies of Locke Lamora), I think the fish referred to in this dish might have been something more like a shark than your average river fish, but as many sharks are threatened species, and I haven’t had any experience with cooking shark meat, the only advice I can really give for this recipe in particular is to use a small fish with firm, white flesh.