Grilled Trout With Grilled Romaine Salad
Ingredients
- 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
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