- 4 garlic cloves, minced
- 2 teaspoons finely grated lemon zest
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 3 heads romaine lettuce (1 1/2 pounds each)—tough outer leaves discarded, heads halved lengthwise through the cores
- Twelve 6-ounce trout fillets, with skin
- 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. 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. Cut each piece of romaine in half lengthwise and transfer to a platter.
- 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. Place a trout fillet over each romaine quarter, drizzle with the remaining dressing and serve.
Even when grilled, fresh trout has a light, sweet flavor, which makes it a good partner for the graceful sweetness of German Rieslings, particularly those designated Kabinett. Most good producers offer several Rieslings from several different vineyards; buy a couple and compare them.