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

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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

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.

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