Ingredients
2 rainbow or golden trout, boned and slice into 2 fillets each
4 cloves of garlic,pressed
2 teaspoons lemon or lime zest
Juice from 2 lemons or limes
Spike or other low salt seasoning
1/2 cup white wine
6 roma tomatoes, diced
2 leeks, washed, sliced (white & light green parts only)
1 Tbs Worchestershire sauce
1/2 teaspoon vegetable or chicken bouillon
1/4 cup water
1/2 cup chopped parsley
Wilted Greens
3 bags (6oz) washed baby spinach
1 clove garlic, pressed
Preparation
Simmer leeks, tomatoes, water, 1/2 lemon juice, bouillon, zest, wine until leeks are soft. Keep warm Marinate trout in garlic, 1/2 lemon juice, Worchestershire, and a liberal sprinkling of Spike or other herbal seasoning. Grill fish on high heat skin side down - 5 minutes. Turn fish and grill for 2 minutes. Remove and keep warm. While fish is cooking, steam spinach and garlic.
Plate spinach, place fish on top, and spoon leek tomatoe sauce over fish. Sprinkle with parsley and serve.
