Grilled Trout with Summer Salad and Basil Oil

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!