Salmon Trout With Garlic And Grilled Fennel

• 2 (8-ounce) skin-on salmon trout fillets
• 1 1/2 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon 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 teaspoon fennel seeds, crushed
• 2 garlic cloves, minced
• Cooking spray
• 2 fennel bulbs
• 4 lemon wedges

1. Prepare grill.
2. 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.
3. 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.
4. Cut fennel bulbs vertically in half. Grill 2 minutes on each side or until golden. Cut into 1/4-inch-thick slices. Keep warm.
5. 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.

salmon trout, olive oil, salt, freshly ground black pepper, lemon juice, chopped fennel fronds, fennel seeds, garlic, cooking spray, fennel bulbs, lemon wedges

Taken from www.myrecipes.com/recipe/salmon-trout-with-garlic-grilled-fennel (may not work)