Grilled Rainbow Trout With Leek Tomato Sauce Over Wilted Greens

• 4 whole rainbow trout, boned and butterflied, split in half - each trout makes 2 fillets
• 1 clove garlic, pressed
• 1 lemon, juiced
• 1 tablespoon vegan Worcestershire sauce (found in health food stores)
• 2 teaspoons Spike no salt seasoning
• 1 leek, cut into 1/4" rounds
• 8 Roma tomatoes, cut into 1/2" cubes
• 1/4 cup water
• 1 tablespoon Dr. Fuhrman's VegiZest, or other no salt soup base seasoning
• 1 teaspoon lemon rind, grated
• 1/2 cup white wine
• 32 ounces fresh organic spinach or 8 bags of organic spinach, asian, or field greens
• 1/2 cup fresh parsley, chopped

1. Cut trout in half lengthwise, creating 2 fillets. Marinate trout in garlic, juice from 1 lemon, worcestershire sauce, and Spike.
2. Heat grill on high for at least 5 minutes with lid closed. Place trout skin side down and close lid. Grill for 4-5 minutes until skin is crispy. Flip carefully and remove skin while on grill. Gently take off grill and place in a warmer or oven preheated to 175 degrees.
3. Simmer leeks, tomatoes, water, VegiZest, lemon zest, and white wine until leeks are soft. Keep warm.
4. Portion spinach equally on plates. Place fish on top of spinach, serve sauce over fish and sprinkle with fresh parsley.
5. Note: If you'd rather not use a grill, you could place the fish in a baking pan and broil it on low until done.

trout, clove garlic, lemon, worcestershire sauce, salt, rounds, tomatoes, water, dr, lemon rind, white wine, asian, fresh parsley

Taken from www.epicurious.com/recipes/member/views/grilled-rainbow-trout-with-leek-tomato-sauce-over-wilted-greens-50169100 (may not work)