Source: dLife

Grill salmon trout topped with crispy prosciutto and fennel fronds.

Servings

16 oz trout fillet, raw , salmon trout (divided into 2 pieces)
1.5 tsp olive oil , divided
0.5 tsp kosher salt , divided
0.5 tsp black pepper , divided
0.25 cup fresh lemon juice , divided
2 oz prosciutto , finely chopped
0.25 cup fennel greens , chopped
0.12 tsp fennel seed , crushed
2 medium garlic cloves , minced
1 cooking spray
2 fennel bulb
1 medium lemons , cut into 4 wedges

1 Preheat grill.
2 Coat fish with 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix together the rest of the oil and 2 tablespoons lemon juice.
3 Mix 1/8 teaspoon pepper with prosciutto, fennel fronds and seeds, and garlic. Heat a cooking spray coated frying pan over medium-high heat. Cook prosciutto mixture 3 minutes, stirring continually until prosciutto is crispy.
4 Slice fennel bulbs in half and lay on a grill; cook 2 minutes per side or until lightly browned. Slice into 1/4 inch thick pieces.
5 Arrange fish on cooking spray coated grill rack and cook 5 minutes per side or until fish is flaky; while cooking, brush with lemon/oil mixture. Move fish to a serving platter and season with the rest of the salt and pepper. Serve prosciutto mixture overtop of fish and pour extra 2 tablespoons of lemon juice over. Serve with fennel and lemon wedges.

You may substitute regular trout for salmon trout.