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Smoky Grilled Rainbow Trout with Roasted Sweet Corn Salad
Easy
Instructions / Directions
- Preheat grill to medium-high heat.
- With the husks still intact, place the ears of corn on the grill. Roast for fifteen to twenty minutes, turning the ears every five minutes.
- While the corn is roasting, lightly oil each rainbow trout fillet. Sprinkle generously with seasoning.
- Place on grill flesh side down and cook for 2-3 minutes. Turn over and continue to grill for 2-3 more minutes. When the fish is opaque and flakes easily, remove from grill and set aside.
- When the corn is finished roasting, cut the kernels from the cob and mix with baby greens, tomatoes, red onion, and fennel.
- For the salad dressing, mix together vinegar, olive oil, mustard, shallot, sugar, parsley, salt and pepper. Toss with vegetables and serve with grilled rainbow trout.
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