Grilled Pancetta Wrapped River Fish with Three Cabb

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions