Grilled Rainbow Trout With Leek Tomato Sauce

• 2 rainbow or golden trout, boned and slice into 2 fillets each
• 4 cloves of garlic,pressed
• 2 teaspoons lemon or lime zest
• Juice from 2 lemons or limes
• Spike or other low salt seasoning
• 1/2 cup white wine
• 6 roma tomatoes, diced
• 2 leeks, washed, sliced (white & light green parts only)
• 1 Tbs Worchestershire sauce
• 1/2 teaspoon vegetable or chicken bouillon
• 1/4 cup water
• 1/2 cup chopped parsley
• Wilted Greens
• 3 bags (6oz) washed baby spinach
• 1 clove garlic, pressed

1. Simmer leeks, tomatoes, water, 1/2 lemon juice, bouillon, zest, wine until leeks are soft. Keep warm
2. Marinate trout in garlic, 1/2 lemon juice, Worchestershire, and a liberal sprinkling of Spike or other herbal seasoning. Grill fish on high heat skin side down - 5 minutes. Turn fish and grill for 2 minutes. Remove and keep warm. While fish is cooking, steam spinach and garlic.
3. Plate spinach, place fish on top, and spoon leek tomatoe sauce over fish. Sprinkle with parsley and serve.

golden trout, garlic, lemon, lemons, salt seasoning, white wine, roma tomatoes, leeks, worchestershire sauce, vegetable, water, parsley, baby spinach, clove garlic

Taken from www.epicurious.com/recipes/member/views/grilled-rainbow-trout-with-leek-tomato-sauce-1200921 (may not work)