Salmon Trout with Garlic and Grilled Fennel

If you can't find salmon trout, buy regular trout instead. Fennel imparts an
aniselike flavor and aroma.

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

Prepare grill.
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.
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. Saute prosciutto mixture for 3 minutes or until
prosciutto is crisp.
Cut fennel bulbs vertically in half. Grill 2 minutes on each side or until
golden. Cut into 1/4-inch-thick slices. Keep warm.
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 fishto 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.

Yield: 4 servings (serving size: 1/2 fillet)

Nutrition Per Serving
Calories 176 (34% From Fat); Fat 6.6 G (Sat 1.6 G,Mono 2.1 G,Poly 0.7 G);
Protein 19.1 G; Cholesterol 73 Mg; Calcium 80 Mg; Sodium 651 Mg; Fiber 4 G;
Iron 1.4 Mg; Carbohydrate 11.7 G

Micol Negrin , Cooking Light

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