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Salmon Trout with Garlic and Grilled Fennel

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

Nutrition 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

How to Make It

  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.