My F&W
quick save (...)

Grilled Trout with Summer Salad and Basil Oil

  1. 4 ears of corn
  2. Olive oil, for brushing
  3. 4 medium zucchini, halved lengthwise and seeded
  4. 8 scallions
  5. 1/2 cup cherry tomatoes, halved
  6. 1/2 cup thinly shredded basil leaves
  7. 1 tablespoon fresh lemon juice
  8. 2 tablespoons plus 2 teaspoons Basil Oil
  9. Salt and freshly ground pepper
  10. 4 trout fillets (6 ounces each)
  1. Light a grill. Brush the corn with olive oil and grill over a medium-low fire, turning often, for about 20 minutes, or until tender; let cool slightly. In a large bowl, cut the kernels from the cobs.
  2. Brush the zucchini and scallions with olive oil and grill, turning, until lightly charred, about 4 minutes for the scallions and 6 for the zucchini. Slice the zucchini on the diagonal 1/2 inch thick and coarsely chop the scallions; add to the corn. Add the tomatoes, basil, lemon juice and 2 tablespoons of the Basil Oil and season with salt and pepper.
  3. Brush the trout with olive oil and season with salt and pepper. Grill over a medium-hot fire for 3 minutes per side, or until lightly charred and just cooked through. Drizzle the trout with the remaining 2 teaspoons of the Basil Oil and serve with the salad.
Notes One Serving Calories 292 kcal, Total Fat 14.7 mg, Saturated Fat 2.7 mg


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.