Grilled Trout And Vegetable With Greolata (Developed By Kathryn Moore And Roxanne Wyss)

• 1/4 c parsley leaves
• 4 cloves garlic
• grated zest of 1 lemon
• 1 1/8 tsp pepper divided
• 1/4 tsp salt, divided
• 2 dressed trout, about 12oz ea
• 2 tbsp olive oil divided
• 3 tbsp squeezed lemon juice
• 2 small zucchini or yellow squash, cut legthwise into 1/4 inch slices
• 1 tbsp minced flat-leaf parsley

1. Combine parsley leaves, 3 cloves garlic, lemon zest, 1 tsp pepper, 1/8 tsp salt in a food processor. Pulse to chop evenly. Spoon half of mixture into the cavity of each fish, spreading to coat evenly.
2. Preheat grill to medium high or allow coals to white ash. Spray grill grate with no-stick spray. Evenly coat fish w/one tbsp olive oil. Place oiled fish on grill, uncovered for 6 minutes each side.
3. Mince remaining garlic and combine w/remaining 1tbsp oil, lemon juice, salt and pepper. Brush veggies and grill 10 to 12 minutes or until crisp. Serve veggies on plate with trout split open along backbone into two filets.

parsley, garlic, lemon, pepper, salt, trout, olive oil, lemon juice, zucchini, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/grilled-trout-and-vegetable-with-greolata-developed-by-kathryn-moore-and-roxanne-wyss-1276317 (may not work)