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

Recipe by Cooking Light August 2005


Recipe Summary test

4 servings (serving size: 1/2 fillet)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

176 calories; calories from fat 34%; fat 6.6g; saturated fat 1.6g; mono fat 2.1g; poly fat 0.7g; protein 19.1g; carbohydrates 11.7g; fiber 4g; cholesterol 73mg; iron 1.4mg; sodium 651mg; calcium 80mg.