Name: Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta
Yield: Makes 4 servings
Ingredients: 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

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.

Recipe notes

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