Best Pancetta Wrapped Trout With Honey Balsamic Salad Recipes

MARINADE FOR STEELHEAD TROUT RECIPE - (4/5)

MARINADE FOR STEELHEAD TROUT Recipe - (4/5) image

Provided by JASON_MARY

Number Of Ingredients 6

Ingredients

3 T LEMON JUICE
1 T OLIVE OIL
1/2 TSP BLACK PEPPER
1 TSP PAPRIKA
1 TSP ROSEMARY
2 TSP GARLIC

Steps:

COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING. GRILL ON EACH SIDE TO 5 MINUTES.

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA

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

Provided by Elizabeth Karmel

Categories 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

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

4 whole fish, about 1 pound each, cleaned, such as trout, snapper, whitefish, flounder, or bluefish
1 cup fresh herbs such as tarragon, thyme, marjoram, etc.
Olive oil
Kosher salt and freshly ground black pepper to taste
1 pound thinly cut pancetta or center-cut bacon

Steps:

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.

PANCETTA-WRAPPED TROUT WITH HONEY BALSAMIC SALAD RECIPE - (4/5)

Pancetta-wrapped Trout with Honey Balsamic Salad Recipe - (4/5) image

Provided by cookism

Number Of Ingredients 20

Ingredients

For Pancetta-wrapped Trout:
1 Lemon
2 Rainbow Trouts (cleaned and descaled)
1 Clove of Minced Garlic
Large Bunch of Thyme
4 Slices of Pancetta
1 tbsp of Olive Oil
For Cookism's Honey Balsamic Salad:
120 g Greens of Your Choice
1 tbsp of Olive Oil
100 g of King Oyster Mushroom (chopped into bite-sized strips)
Salt & Black Pepper (to taste)
2 Spigs of Thyme
A Few Squeezes of Lemon Juice
Honey Balsamic Vinaigrette:
2 tbsp of Balsamic Vinegar
1 tbsp of Honey
1 tsp Dijon Mustard
1/4 Cup of Extra-Virgin Olive Oil
Salt & Black Pepper (to taste)

Steps:

1. Preheat the oven to 220C/fan or 200C/Gas 7. Cut half of the lemon into 4 thin slices, reserving the other half for serving and the salad. Score each fish 3 times on one side. 2. Season each fish with salt and black pepper inside out. Stuff each cavity with garlic and a sprig of thyme (fold them into half to fit). Lay generous sprigs of thyme along the trout and top it up with two slices of lemon. Wrap two slices of pancetta around, holding thyme and lemon in place. Tuck the ends of the pancetta under the bottom of the trout to secure. Repeat steps on the other fish. Transfer trouts onto a baking tray lined with grease-proof paper. Drizzle olive oil over trouts and bake for 20 minutes until pancetta is golden and fish is cooked. 3. While the trouts are baking, make honey balsamic vinaigrette by just combining all the ingredients in a bowl and stir well. Next, sauté the mushrooms in a large pan of olive oil over medium heat. Lay them in an even layer and season with salt and black pepper. Cook for 3 to 4 minutes until starting to brown, stirring occasionally. In the meantime, cut leftover lemon into 3 wedges and reserve 2 wedges for serving. Stir in thyme leaves and a few squeezes of lemon juice. Stir and cook for another 1 to 2 minutes or until mushrooms are tender. Remove from heat and allow the mushroom to cool slightly. 4. Combine greens, mushroom and the dressing in a large bowl. Toss well and season with salt and black pepper if needed. Serve trouts with salad and lemon. Squeeze lemon over each trout and feast on!