Grilled Trout with Grilled Romaine Salad

1. 1

   Light a grill.

2. 2

   In a bowl, whisk the minced garlic with the lemon zest, lemon juice and olive oil and season with salt and pepper.

3. 3

   Drizzle the cut side of each romaine half with 1 tablespoon of the dressing and season with salt and pepper.

4. 4

   Grill over high heat until lightly charred, about 1 minute per side.

5. 5

   Cut each piece of romaine in half lengthwise and transfer to a platter.

6. 6

   Brush the trout fillets on both sides with the dressing and season with salt and pepper.

7. 7

   Grill the trout over high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes.

8. 8

   Turn the trout over and cook for 1 minute longer.

9. 9

   Place a trout fillet over each romaine quarter, drizzle with the remaining dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.