Smoky Grilled Rainbow Trout with Roasted Sweet Corn Salad

  • 4 Riverence Rainbow Trout fillets
  • 1 tablespoon olive oil
  • 4 teaspoons prepared seasoning, Grill Mates Sweet n Smokey Rub
  • 3 ears fresh corn, unhusked, roasted on grill (about 2 cups total when cooked and cut from cob)
  • 6 cups lightly packed mixed baby greens
  • ½ cup cherry tomatoes, sliced
  • 1/3 cup red onion sliced into thin wedges
  • 1 fennel bulb, trimmed, cored and cut into paper-thin slices
  • 2 tablespoons rice vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallot, chopped
  • 1 teaspoon sugar
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon kosher or sea salt
  • Freshly ground black pepper
  1. Preheat grill to medium-high heat.
  2. 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.
  3. While the corn is roasting, lightly oil each rainbow trout fillet. Sprinkle generously with seasoning.
  4. 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.
  5. When the corn is finished roasting, cut the kernels from the cob and mix with baby greens, tomatoes, red onion, and fennel.
  6. 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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