Grilled trout with grilled romaine salad

This recipe appeared in a Food and Wine, July 2008, article about the Independence Day feast Virant prepared on his parents’ 60-acre horse farm near St. Louis. It’s not one that Virant serves at Vie, but it’s a perfect example of his cooking style – eschewing fussy techniques and presentations in order to let the ingredients take center stage. He first created the dish while visiting his brother, Tom, in Washington D.C. because “I didn’t want to go inside.” It’s light, fresh, healthy, and quick and easy enough for a midweek dinner. Virant quarters large one and a half pound heads of romaine lettuce, but if yours are smaller, simply serve a half head per person. Either way, don’t remove the cores – they keep the lettuce intact while grilling.

2 garlic cloves, minced [or more or less to taste]

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

1/2 c. extra-virgin olive oil Salt and freshly ground pepper

1 1/2 heads romaine lettuce (1 1/2 pounds each) — tough outer leaves discarded, heads halved lengthwise through the cores

Six 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.