Grilled Whole Lake Trout with Fennel Salad

By The Canadian Living Test Kitchen

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Grilled Whole Lake Trout with Fennel Salad

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	295295 cal
pro	27 g27g pro
total fat	18 g18g total fat
sat. fat	4 g4g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	79 mg79mg chol
sodium	601 mg601mg sodium
% RDI:	-
calcium	1010 calcium
iron	66 iron
vit A	1111 vit A
vit C	1717 vit C
folate	1717 folate

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Fresh fennel adds a highly complementary licorice note to fish. If you have any leftover, slice it to add to a green salad. You can use skin-on fillets instead of a whole fish; just grill them skin side down.

Ingredients

1 small fennel bulb 1 1small fennel bulbfennel bulbs
3 tbsp chopped fresh parsley 3 3tbsp tbspchopped fresh parsley
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp wine vinegar 1 1tbsp tbspwine vinegar
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 1whole lake troutwhole lake trouts, cleaned (2 lb/1 kg)
Tarragon Mayonnaise:
1/2 cup light mayonnaise 1/2 1/2cup cuplight mayonnaise
2 tbsp chopped fresh tarragon 2 2tbsp tbspchopped fresh tarragon or dill
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/2 tsp wine vinegar 1/2 1/2tsp tspwine vinegar

Preparation

Trim tops and fronds off fennel; chop and set aside. Quarter fennel; slice paper-thin to make 3 cups (750 mL) and set aside.

In bowl, whisk together parsley, oil, vinegar, garlic and half each of the salt and pepper; add sliced fennel and toss to coat. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Sprinkle fish, inside and out, with remaining salt and pepper; stuff cavity with fennel tops and fronds. Place in greased fish basket or on greased grill over medium-high heat; close lid and grill for 15 minutes. Turn basket or loosen fish with spatula and, using 2 spatulas, 1 over and 1 under fish, turn over. Grill until fish flakes easily when tested, 10 to 15 minutes.

Tarragon Mayonnaise: Meanwhile, in small bowl, combine mayonnaise, tarragon, mustard and vinegar; cover and refrigerate. (Make-ahead: Refrigerate for up to 1 day.)

Serve fish with fennel salad and tarragon mayonnaise.

Additional information :

Other options: Any grilling, roasting or pan-frying fish

Source : Canadian Living Magazine: June 2004