Pancetta Wrapped Grilled Rainbow Trout with Tomato, Corn Salsa

Serves 4

• (2)  1-1 1/2 lb whole rainbow trout
• A couple cloves of coarsely chopped garlic
• 4 slices of lemon, halved
• Assorted sprigs of fresh herbs, we used rosemary, thyme, Italian parsley & chives
• 8 slices of pancetta, or more if pieces are small, per fish (If you can’t find pancetta, you can substitute bacon)
• salt & pepper

Dry and then line the cavity of each fish with the lemon slices, garlic, herbs and freshly-ground black pepper.  Then wrap each stuffed fish with the pancetta or bacon, tie with butcher string every 2-3 inches across fish. Lightly baste fish with olive oil and season with salt & pepper.

If using a charcoal grill, use indirect heat method. Separate coals to either side of grill and cook fish in the center. This will allow the thicker, whole fish not to overcook on the outside before the inside is cooked through. If using a gas grill, grill at medium heat.

Make sure grill is cleaned and oiled and grill fish about 5 min. per side or until fish is opaque to the bone at the thickest part. Serve whole fish over salsa.

Tomato Corn Salsa

• 4 nice medium tomatoes, chopped
• 4 ears of corn, cooked, kernels removed
• 1 T olive oil
• Kosher or sea salt
• Coarse ground pepper
• 1/2 cup chopped purple onion
• 2 t cumin
• Juice from 1 large or 2 small limes
• 1 bunch cilantro, chopped
• 1 T rice vinegar
• 1 T jalapeño pepper, finely chopped
• 2 large or 3 small cloves garlic, minced

Combine all ingredients, taste to adjust seasoning to your liking.