Developed by home economists Kathryn Moore and Roxanne Wyss.
1/4 cup flat-leaf parsley leaves
4 cloves garlic, divided
Grated zest of 1 lemon
1 1/8 teaspoons pepper, divided
1/4 teaspoon salt, divided
2 dressed trout, about 10 to 12 ounces each
2 tablespoons olive oil, divided
3 tablespoons fresh-squeezed lemon juice
2 small zucchini or yellow squash, cut lengthwise into 1/4-inch slices
1 tablespoon minced flat-leaf parsley
Lemon wedges (optional; garnish)
COMBINE parsley, 3 cloves garlic, lemon zest, 1 teaspoon pepper and 1/8 teaspoon salt in a food processor. Pulse to chop evenly. Spoon half of parsley mixture into the cavity of each fish, spreading to coat evenly.
PREHEAT grill to medium-high or allow coals to burn down to white ash. Spray grill grate with nonstick spray. Evenly coat fish with 1 tablespoon olive oil. Place oiled fish on hot grill. Grill over direct heat in uncovered grill, 6 minutes. With a wide, metal spatula, gently turn fish. Grill 6 minutes or until fish is just opaque. (Do not overcook.)
MINCE remaining clove garlic and combine with remaining 1 tablespoon oil, lemon juice, and remaining salt and pepper. Brush zucchini slices generously with lemon juice mixture. Grill zucchini 10 to 12 minutes or until crisp-tender, turning to cook evenly and brushing frequently with lemon juice mixture.
ARRANGE zucchini on serving plate. Gently open fish and cut in half along backbone to make two fillets. Arrange fish over zucchini. Garnish with minced parsley and lemon wedges.
PER SERVING: 171 calories; 2g carbohydrate; 25g protein; 7g fat (35% calories from fat, 1g saturated fat); 65mg cholesterol; 260mg sodium; 2g dietary fiber.