Grilled Trout With Grilled Romaine Salad

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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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