Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad Recipe

Name: Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled; 3 tablespoons olive oil; 2 large lemons, thinly sliced; 1/2 pound pancetta, sliced into thin strips, like bacon; Salt and freshly ground black pepper; 1 thick slice ginger; Three Cabbage Rice Salad, recipe follows; 2 tablespoons Dijon mustard; 1/3 cup rice wine vinegar; 1 tablespoon minced fresh jalapenos; 2 tablespoons cilantro, whole leaves; 1/2 cup grapeseed oil; 1/2 cup scallions, green parts only, cut 1/8-inch thick; 1 cup red cabbage, cut into 1/8-inch ribbons; 1 cup green cabbage, cut into 1/8-inch ribbons; 1 cup Napa cabbage, cut into 1/8-inch ribbons; 2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature.; Salt and pepper

Servings: persons

4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled
3 tablespoons olive oil
2 large lemons, thinly sliced
1/2 pound pancetta, sliced into thin strips, like bacon
Salt and freshly ground black pepper
1 thick slice ginger
Three Cabbage Rice Salad, recipe follows
2 tablespoons Dijon mustard
1/3 cup rice wine vinegar
1 tablespoon minced fresh jalapenos
2 tablespoons cilantro, whole leaves
1/2 cup grapeseed oil
1/2 cup scallions, green parts only, cut 1/8-inch thick
1 cup red cabbage, cut into 1/8-inch ribbons
1 cup green cabbage, cut into 1/8-inch ribbons
1 cup Napa cabbage, cut into 1/8-inch ribbons
2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature.
Salt and pepper

1
Using a sharp knife, score the fish on each side.
2
Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish.
3
Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper.
4
Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it.
5
Prepare an outdoor grill or preheat the broiler.
6
If cooking outdoors, spray the grill with nonstick cooking spray.
7
Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through.
8
Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish.
9
Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top.
10
In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil.
11
Put aside a couple of tablespoons, for garnish.
12
Add the cabbage and scallions and toss well.
13
Season with the salt and pepper and allow to rest to flavor, about 3 minutes.
14
Toss with rice and check for seasoning.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled, 3 tablespoons olive oil, 2 large lemons, thinly sliced, 1/2 pound pancetta, sliced into thin strips, like bacon, and more.

Yes, Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad

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