1 (4 pound) whole cod, cut into 1/4 inch slices
1 teaspoon paprika
1 teaspoon dried basil
1 onion, sliced
10 crawfish, cut into 1 inch slices
6 slices bacon
In a medium bowl combine the parsley, onion and roasted garlic together. Mix lightly and refrigerate for 1 hour.
Spread the mixture on a medium plate, and divide among four plates. Place a final plate over the cod and spread the mustard over this plate.
Place a portion of the dip mixture onto the bottom of each plate. Top each with a slice of bacon. Remove wrappers from shredded cheese or other crackers. Roll the cod into 1 inch thick slices. Wrap sandwich onto each plate with half of the Barbequed Cheese.