Grilled Pancetta Wrapped River Fish With Three Cabbage-Rice Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1108
FAT
223%
CHOL
42%
SOD
41%

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Ingredients for 4 servings

3 tablespoons olive oil

1 cup Napa cabbage, cut into 1/8-inch ribbons

4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled

2 tablespoons Dijon mustard

1 tablespoon minced fresh jalapenos

2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature.

1/3 cup rice wine vinegar

Salt and pepper

1 cup red cabbage, cut into 1/8-inch ribbons

Salt and freshly ground black pepper

1/2 pound pancetta, sliced into thin strips, like bacon

1 cup green cabbage, cut into 1/8-inch ribbons

1 thick slice ginger

1/2 cup grapeseed oil

1/2 cup scallions, green parts only, cut 1/8-inch thick

2 large lemons, thinly sliced

2 tablespoons cilantro, whole leaves

Three Cabbage Rice Salad, recipe follows

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