Salmon Trout with Garlic and Grilled Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you can't find salmon trout, buy regular trout instead. Fennel imparts an aniselike flavor and aroma. Ingredients:
2 (8-ounce) skin-on salmon trout fillets |
1 1/2 teaspoons olive oil, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/4 cup fresh lemon juice, divided |
1/2 cup (2 ounces) finely chopped prosciutto |
1/4 cup chopped fennel fronds |
1/8 teaspoon fennel seeds, crushed |
2 garlic cloves, minced |
cooking spray |
2 fennel bulbs |
4 lemon wedges |
Directions:
1. Prepare grill.
2. Brush fish evenly with 1 teaspoon oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine remaining 1/2 teaspoon oil and 2 tablespoons juice. Set aside.
3. Combine 1/8 teaspoon pepper, prosciutto, fennel fronds, fennel seeds, and garlic, stirring well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sauté prosciutto mixture for 3 minutes or until prosciutto is crisp.
4. Cut fennel bulbs vertically in half. Grill 2 minutes on each side or until golden. Cut into 1/4-inch-thick slices. Keep warm.
5. Place fish on grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with juice mixture. Transfer fish to a serving platter; sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top with prosciutto mixture, and drizzle with remaining 2 tablespoons juice. Serve immediately with grilled fennel and lemon wedges.
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