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   8ounce skin-on salmon trout fillets
1-1/2 tsp  olive oil, divided
1/2 tsp  salt, divided
1/2 tsp  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 tsp  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 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 
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 
(ID: 1308) Mirror: Sat, Sep 17, 2005

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