Grilled Trout with Summer Salad and Basil Oil Recipe

Name: Grilled Trout with Summer Salad and Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn; Olive oil, for brushing; 4 medium zucchini, halved lengthwise and seeded; 8 scallions; 1/2 cup cherry tomatoes, halved; 1/2 cup thinly shredded basil leaves; 1 tablespoon fresh lemon juice; 2 tablespoons plus 2 teaspoons Basil Oil; Salt and freshly ground pepper; 4 trout fillets (6 ounces each)

Servings: persons

4 ears of corn
Olive oil, for brushing
4 medium zucchini, halved lengthwise and seeded
8 scallions
1/2 cup cherry tomatoes, halved
1/2 cup thinly shredded basil leaves
1 tablespoon fresh lemon juice
2 tablespoons plus 2 teaspoons Basil Oil
Salt and freshly ground pepper
4 trout fillets (6 ounces each)

1
Light a grill.
2
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.
3
In a large bowl, cut the kernels from the cobs.
4
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.
5
Slice the zucchini on the diagonal 1/2 inch thick and coarsely chop the scallions; add to the corn.
6
Add the tomatoes, basil, lemon juice and 2 tablespoons of the Basil Oil and season with salt and pepper.
7
Brush the trout with olive oil and season with salt and pepper.
8
Grill over a medium-hot fire for 3 minutes per side, or until lightly charred and just cooked through.
9
Drizzle the trout with the remaining 2 teaspoons of the Basil Oil and serve with the salad.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears of corn, Olive oil, for brushing, 4 medium zucchini, halved lengthwise and seeded, 8 scallions, and more.

Yes, Grilled Trout with Summer Salad and Basil Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Trout with Summer Salad and Basil Oil

How did you like this recipe?

Frequently Asked Questions