Grilled Trout with Grilled Romaine Salad

Name: Grilled Trout with Grilled Romaine Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 4 garlic cloves, minced; 59 milliliters fresh lemon juice; 2 teaspoons finely grated lemon zest; 237 milliliters extra-virgin olive oil; 2 kilograms heads romaine lettuce each)—tough outer leaves discarded, heads halved lengthwise through the cores; 12 servings Salt and freshly ground pepper; 2 kilograms trout fillets, with skin

Grilled Trout with Grilled Romaine Salad is It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 25 minutes. A mixture of romaine lettuce —tough outer leaves discarded, lemon juice, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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

Ingredients you will need

Salt And Pepper

Minced Garlic

Lemon Juice

Lemon Zest

Olive Oil

Equipment you will use

Grill

Whisk

Bowl

Drizzle the cut side of each romaine half with 1 tablespoon of the dressing and season with salt and pepper. Grill over high heat until lightly charred, about 1 minute per side.

Ingredients you will need

Salt And Pepper

Romaine

Equipment you will use

Grill

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

Ingredients you will need

Romaine

Brush the trout fillets on both sides with the dressing and season with salt and pepper. Grill the trout over high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Turn the trout over and cook for 1 minute longer.

Ingredients you will need

Salt And Pepper

Trout Fillets