Prep Time: 15 minutes
Grill Time: 20 minutes
2 Whole Trout Butterflied and Deboned (12 oz each)
½ Bunch of Asparagus Spears, Trim 2” from bottom end
Lemon Herb Marinade:
- 1/2 lemon, juiced
- 2 tsp lemon zest
- 2 teaspoon paprika
- ½ cup olive oil
- ¼ cup parsley, stemmed and minced
Summer Corn Salad – (New Real Grilling, p 267)
- 2 ears fresh corn, husked
- Extra-virgin olive oil
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Hass avocado, halved, seeded and diced ½” cubes
- 1 ½ cups cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 3 tablespoons jalapenos, stemmed, seeded and minced
- 1 tsp teaspoon chili powder
- ½ fresh lime, juiced
Grill corn over direct, high heat for 8-10 minutes turning slightly every 2 minutes. When corn is done, stand the corn up on its base and use a sharp knife to carefully slice down along the cob. Continue on each side until all the corn is cut from the cob.
Combine roasted corn, diced avocado, halved cherry tomatoes, diced red onion, minced jalapenos, lime juice, chili powder, salt & pepper in a bowl and mix carefully.
Coat the fillets and asparagus with Lemon Herb Marinade. Grill Trout over indirect high heat (450-550F) skin side facing up for4-5 minutes, then flip over and continue cooking another 3-4 minutes. After flipping the trout over, add asparagus to the grill and grill for 5 minutes turning once. Once finished, remove Trout and asparagus from the grill and transfer to a serving tray. Top the trout with the Summer Corn Salsa and serve.