BLUEFISH WITH HERB STUFFING

Bluefish with Herb Stuffing image

Provided by Martha Stewart

Number Of Ingredients 15

2 whole bluefish fillets from same fish (3 1/2 to 4 pounds total), skin on, rinsed and patted dry
Coarse salt and freshly ground pepper
3/4 cup (1 1/2 sticks) unsalted butter
1 cup finely chopped celery (about 2 stalks)
1 cup finely chopped fennel (about 1 small bulb)
1/2 cup finely chopped shallots (about 2 medium shallots)
2 garlic cloves, minced
1 cup shiitake mushrooms (stems removed and discarded and caps cut into 1/2-inch pieces)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh sage
1/2 cup dry white wine
1 loaf crusty Italian bread, crust removed and discarded, and inside cut into 1/2-inch cubes (about 3 cups)
3/4 pound pancetta, bacon, or meaty salt pork, sliced into 24 pieces the thickness of regular bacon
Lemon wedges, for serving

Steps:

Heat grill. Season fish with salt and pepper. In a large skillet over medium heat, melt butter. Add celery, fennel, shallots, and garlic. Cook, stirring occasionally, until translucent, about 5 minutes.
Add mushrooms to skillet. Cook, stirring occasionally, until tender, about 4 minutes more. Stir in herbs and wine. Reduce heat to low, and simmer 2 minutes. Transfer mixture to a large bowl, and stir in the bread cubes. Season with salt and pepper, and let cool.
Lay first fillet, skin side up, on a clean work surface. Cover with half of the pancetta slices, and carefully flip over. Mound stuffing neatly on top of the fillet. Place second fillet on top, skin side up, and cover with remaining pancetta. Tie the stuffed fish securely with kitchen twine at 1-inch intervals. Replace any stuffing that falls out during the process, and make sure that all pancetta is kept in place by the twine.
Grill stuffed fish over medium heat until pancetta is charred, 5 to 10 minutes per side, using two spatulas to carefully turn fish. Cover grill, and continue cooking fish until just done throughout (fish will be opaque), about 15 minutes more. Transfer to a serving platter. Serve warm with lemon wedges.