Source: dLife

Grill salmon trout topped with crispy prosciutto and fennel fronds.

Servings

16.0
16 oz  trout fillet, raw 1.5
1 1/2 tsp  olive oil 0.5
0 1/2 tsp  kosher salt 0.5
0 1/2 tsp  black pepper 0.25
0 1/4 cup  fresh lemon juice 2.0
2 oz  prosciutto 0.25
0 1/4 cup  fennel greens 0.125
0.125 tsp  fennel seed 2.0
2 each  medium garlic cloves 1.0
1 each  cooking spray 2.0
2 each  fennel bulb 1.0
1 each  medium lemons

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.