Grill Roasted Whole Fish Stuffed With Fresh Herbs And Wrapped In Pancetta Food

GRILLED PANCETTA WRAPPED WHOLE FISH WITH FRESH HERBS

Steps:

• Rinse fish and pat dry. Season to taste inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta that is thinly sliced and unrolled. Wrap fish loosely with the pancetta leaving head and tail exposed.
• Set fish in center of cooking grate. Cover grill. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Turn once during cooking. Remove from grill. Peel off top layer of skin. Slide fish onto platter. To serve slide a wide metal spatula between flesh and bones, and lift out each portion.

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

CORNHUSK WRAPPED CHILES STUFFED WITH FRESH CORN (CHILTAMALES)

Steps:

• Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained. Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition.
• Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams.
• Wrap each chile in 2 cornhusks, and then in aluminum foil. Place them on a rack in a stockpot or steamer with water in the bottom. Cover and steam for 1 hour.
• Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side.

SALT AND HERB ROASTED WHOLE FISH

Steps:

• In food processor, combine lemon zest and juice, picked thyme, bay leaves and garlic and pulse until a coarse paste.
• Add egg whites and puree until frothy and foamy.
• In large bowl combine herb-egg white mixture with salt and mix until a moist paste.
• Place half of lemon slices and whole thyme in cavity of each fish.
• On a baking sheet, place a little less than half of salt mixture in two rows.
• Lay fish on top of each.
• Pack remaining salt mixture around fish to encase them, pressing mixture firmly on fish to create crust.
• Roast fish at 450 for 25 minutes. Remove and let rest for 10 minutes.
• Crack open salt crust and brush excess salt from fish.
• Remove top fillet, pull the spine out and remove the bottom fillet.
• Drizzle with olive oil and serve.