Grilled Mako With Pancetta, Sundried Tomatos and Mushrooms

**SportFishStaff** · 09-08-2011 09:30 AM

This recipe was used for a 10lb loin of Mako, but can be used on any type of steak fish, Sword, Wahoo, tuna etc.....

Please Note, DO NOT ADD ANY ADDITIONAL SALT TO THIS RECIPE, Pancetta and sun dried tomatoes have plenty of salt in them

Pancetta is often called Italian bacon. That's a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It's then dried for a few months.

Outside of Italy, pancetta most often comes rolled (rotolata) so that the fat and muscle spiral around each other. Pancetta can also be made as a slab (stesa) so that the fat is mostly on one side. Rolled pancetta is normally cut into circular paper-thin slices before being fried, while slab pancetta is usually chopped or diced before being added to a dish.
Pancetta adds a distinctive pork flavor to pasta and other dishes, without infusing into them bacon's smokiness. In the U.S., it's a common substitute for guanciale, which is the cured pork cheek that is the traditional base for many classic pastas, like carbonara or all'amatriciana.
http://www.cookthink.com/reference/1...at_is_pancetta

Recipe:
1 lb of Pancetta cubed (unfortunately I don't have a good Italian Market close by, but our shop rite sells decent pancetta)
1.5 to 2lbs of crimini and Portabella mushrooms
2 vidallia onions diced fine
1/8 to a 1/4 cup chopped Fresh Garlic ( depending on your lust for Garlic)
1 8oz package of oil packed sun dried Tomatoes
1 lime freshly squeezed

8-10lbs of Mako steaks
No-Salt Lemon Pepper Seasoning
Coat steaks a head of time.