Grilled Pancetta-Wrapped River Fish with Three Cabbage-Rice Salad
Recipe GLPR9528c8a545119f
Four whole freshwater trout are seasoned inside with lemon and ginger, then wrapped in crispy pancetta and grilled until the fish is cooked through. Served on a vibrant salad of red, green, and Napa cabbage tossed with basmati rice in a zesty mustard-vinegar dressing infused with jalapeño and cilantro.
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Ingredients
4 whole freshwater trout, cleaned, scaled, and eviscerated
3 tablespoons olive oil
2 large lemons, thinly sliced
1/2 pound pancetta, thinly sliced
Salt and freshly ground black pepper
1 thick slice fresh ginger
2 tablespoons Dijon mustard
1/3 cup rice wine vinegar
1 tablespoon minced fresh jalapeño
2 tablespoons fresh cilantro leaves
1/2 cup grapeseed oil
1/2 cup sliced scallions, green parts only
1 cup red cabbage, cut into thin ribbons
1 cup green cabbage, cut into thin ribbons
1 cup Napa cabbage, cut into thin ribbons
2 cups cooked basmati rice, cooled to room temperature
1 teaspoon paprika
Directions
Using a sharp knife, score the flesh of each trout on both sides with diagonal cuts. Season the inside cavity of each fish with salt and pepper, then place 2 or 3 lemon slices into the cavity. Rub the ginger slice over the exterior of each fish, then season the outside generously with salt and pepper.
Arrange the pancetta slices in a shingled rectangle on a clean work surface. Gently roll each fish in the pancetta, ensuring the strips wrap around the body to fully cover the flesh. The pancetta should overlap slightly as it wraps around the fish.
Prepare an outdoor grill or preheat the broiler to high heat. Lightly spray the grill grates with nonstick cooking spray. Place the pancetta-wrapped fish on the hot grill and cook for 4 to 6 minutes per side, turning once, until the pancetta is crispy and the internal flesh of the fish reaches 145°F.
While the fish cooks, prepare the dressing. In a large bowl, whisk together the Dijon mustard, rice wine vinegar, minced jalapeño, and fresh cilantro leaves. Slowly whisk in the grapeseed oil until emulsified. Reserve 2 tablespoons of the dressing for garnish.
To the remaining dressing, add the red cabbage, green cabbage, Napa cabbage, and sliced scallions. Toss well to coat all vegetables. Season with salt and pepper to taste, then allow the salad to rest for about 3 minutes to absorb flavors. Gently fold in the cooked basmati rice and toss to combine. Adjust seasoning if needed.
To serve, place a generous mound of the three-cabbage rice salad in the center of each large plate. Top with one pancetta-wrapped grilled trout. Drizzle the reserved dressing around the salad and fish, and sprinkle a light dash of paprika over the top.
