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.
Ingredients
Makes 4 servings
Step 1
Grilling Method: Indirect/Medium Heat
Step 2
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.
Step 3
Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
Step 4
Place fish onto platter and serve immediately.
How would you rate Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta?
Leave a Review
Reviews (7)
Back to Top我们制作了这个圣诞夜,尽管它佤邦s good, the prep and presentation was a disaster. Pancetta only comes in approximately 4-inch round slices so draping the fish was impossible. Subbing bacon may be possible but it sure doesn't taste anything like pancetta. This recipe doesn't say to cut slits in the fish so my husband didn't do it. The result was slightly uncooked fish that wouldn't come off the bone easily so there were lots of scrappy pieces!!
Anonymous
Huntington Beach, CA
12/28/2011
Super-easy and delicious! I made a red snapper wrapped in bacon and stuffed with thyme. When it was done, squeezed some lemon juice before serving. So good!
A_Cook_from_Toronto
Toronto, ON
11/12/2011
Fabulous! I used basil, parsley, sage and mint, S & P. Plus truffle oil. Everyone loved it. Make this if you have fresh trout.
KatherineNesci
Tucson, Arizona
10/18/2010
In our case, a disaster. The whole thing caught on fire. It's become a favorite grilling gone wrong anecdote.
aliinah
West Hartford, CT
9/9/2010
I used very fresh trout for this recipe - filled them with various herbs from my garden, including sage, thyme and cilantro. Holding them tightly together in a metal, fish grilling basket made the prosciutto stay where I wanted it and appeared to help with the flavor. VERY NICE!
michaelrsale
6/7/2010
Amazingly delicious and easy! I found very fresh trout and cooked not direct on the burners - of 6 burners 2 were lit on each side. I put it directly on the flame only as a grande finale. A bit of lemon juice on the table is perfect.
michaelrsale
6/6/2010
Just made this last night, using trout and mainly followed the recipe. I used 4 or 5 full length thyme sprigs inside each fish; not being able to find pancetta, I wrapped each trout with prosciutto instead. Grilled indirectly on a gas grill (two inside burners off, two outside on medium), I rubbed the grill surface with a piece of bacon to oil it before laying the fish on it. Moved the fish to the direct fire portion of the grill for the last minute or so (flipping) to provide a little char marks and flavor to the prosciutto. My girlfriend doesn't eat a lot of fish and she loved it! Will definitely make again, the herbs inside the fish provide wonderful flavor.
ringc
Truckee, CA
10/2/2008
