Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta

Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta
Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . I use this technique to grill one of my signature dishes, pancetta-wrapped trout. I stuff the fish with fresh tarragon, wrap it mummy-style in pancetta (uncured Italian bacon) and serve it with a simple mesclun salad for a winning meal off the grill.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Fish Herb Pork Backyard BBQ Dinner Lunch Seafood Summer Grill Grill/Barbecue Tarragon Thyme Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • olive oil
  • kosher salt and freshly ground black pepper to taste
  • Carbohydrate 11 g(4%)
  • Cholesterol 342 mg(114%)
  • Fat 82 g(126%)
  • Fiber 6 g(24%)
  • Protein 107 g(213%)
  • Saturated Fat 23 g(113%)
  • Sodium 1373 mg(57%)
  • Calories 1223

Preparation Grilling Method: Indirect/Medium Heat Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed. Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill. Place fish onto platter and serve immediately. Adapted with permission from Girls at the Grill

Preparation Grilling Method: Indirect/Medium Heat Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed. Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill. Place fish onto platter and serve immediately. Adapted with permission from Girls at the Grill

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