Serrano Ham–Wrapped Pollock Filets

Pollock belongs to the cod family of fishes, but the flesh is a bit tougher so it’s very good
for grilling.

As it’s a very lean fish, I brushed it with flavored olive oil and wrapped it in Serrano ham. A garlic béarnaise sauce and radishes sautéed in butter enhance the flavor and fat content of this dish even further.

Filets of Pollock Wrapped in Serrano Ham
• 4 pieces of pollock, 5¼ oz. (150 g) each
• 2 tablespoons cold pressed-olive oil infused with lemon
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 large slices of Serrano ham
• 1 bunch of radishes
• 3 tablespoons butter, browned

Remove the skin from the fish with a filleting knife. Brush the fish filets with olive oil and
season with salt and pepper. Wrap the Serrano ham tightly around the filets, and fasten
with toothpicks. Now, brush the ham with more oil.

Brush the grates of the grill with a bit of oil. First grill the filets for 1 minute on each side
over direct heat. Raise the grate up, and grill the fish on slightly lower heat for about 8
minutes. Turn a few times during this time.

If you want to use a meat thermometer, the fish is ready at 122ºF (50ºC). Keep in mind the
temperature will continue to climb a bit after you’ve removed the fish from the heat.

Cut a bunch of radishes in half lengthwise, and sauté them for a minute in 3 tablespoons of
browned butter; season lightly with salt and pepper. Grilled broccoli is also a very tasty
side dish to this fish. Try serving the fish with garlic béarnaise sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund