Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

　　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.

　　

Ingredients

Makes 4 servings

　　4 whole fish, about 1 pound each, cleaned, such as trout, snapper, whitefish, flounder, or bluefish

　　1 cup fresh herbs such as tarragon, thyme, marjoram, etc.

　　Olive oil

　　Kosher salt and freshly ground black pepper to taste

　　1 pound thinly cut pancetta or center-cut bacon

　　

Step 1

Grilling Method: Indirect/Medium Heat

　　

Step 2

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. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.

　　

Step 3

Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.

　　

Step 4

Place fish onto platter and serve immediately.

　　Adapted with permission from Girls at the Grill