I use this technique to grill one of my signature dishes.
Pancetta-Wrapped Trout. I stuff the fish with fresh tarragon, wrap it-mummy style in pancetta (uncured Italian bacon) and serve it with a simple mesclun salad for a winning meal off the grill.
Grill-Roasted Whole Fish with Fresh Herbs
Serving Size – 1 person
4 whole fish, about 1 pound each, cleaned, such as trout, snapper, white fish, flounder or blue fish
1 cup fresh herbs such as thyme, tarragon, marjoram, etc.
Kosher salt and freshly-ground pepper to taste
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. If desired, wrap in pancetta, grape leaves or foil.
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.
Pancetta Wrapped: Wrap seasoned, oiled fish with pancetta that is thinly sliced and unrolled. Wrap fish loosely mummy style with the pancetta leaving head and tail exposed. (If you can’t find pancetta, use center cut bacon)
Grape Leaves: Wrap seasoned oiled fish with Greek Grape leaves that have been packed in brine. Drape one leaf loosely over the other to enclose the fish, leaving head and tail exposed.
Foil Wrapped: The least fun – or flavorful, yet wrapping whole fish in foil accelerates the cooking time, prevents sticking and still produces a PDG (pretty darn good) fish.