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
2 fennel bulbs
4 lemon wedges
How to Make It
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.
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