Salmon Trout with Garlic and Grilled Fennel

Salmon Trout with Garlic and Grilled Fennel Recipe
If you can't find salmon trout, buy regular trout instead. Fennel imparts an aniselike flavor and aroma.

Yield:

4 servings (serving size: 1/2 fillet)

Recipe from

Nutritional Information

Calories 176
Caloriesfromfat 34 %
Fat 6.6 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 19.1 g
Carbohydrate 11.7 g
Fiber 4 g
Cholesterol 73 mg
Iron 1.4 mg
Sodium 651 mg
Calcium 80 mg

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

Preparation

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. Sauté 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 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.

Note:

Micol Negrin,

August 2005
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