Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | (8-ounce) 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 |
| 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 |
Directions
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.
Yield: 4 servings (serving size: 1/2 fillet) CALORIES 176 (34% from fat); FAT 6.6g (sat 1.6g,mono 2.1g,poly 0.7g); PROTEIN 19.1g; CHOLESTEROL 73mg; CALCIUM 80mg; SODIUM 651mg; FIBER 4g; IRON 1.4mg; CARBOHYDRATE 11.7g
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.
Yield: 4 servings (serving size: 1/2 fillet) CALORIES 176 (34% from fat); FAT 6.6g (sat 1.6g,mono 2.1g,poly 0.7g); PROTEIN 19.1g; CHOLESTEROL 73mg; CALCIUM 80mg; SODIUM 651mg; FIBER 4g; IRON 1.4mg; CARBOHYDRATE 11.7g
Source: cookinglight.com