Smoky Grilled Rainbow Trout with Roasted Sweet Corn Salad - ASC North America

Name: Smoky Grilled Rainbow Trout with Roasted Sweet Corn Salad - ASC North America
Ingredients: 4 ASC labeled Riverence Rainbow Trout fillets; 1 tbsp olive oil; 4 tsp prepared seasoning; 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; 1/2 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 tbsp rice vinegar; 6 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 1 tbsp shallot, chopped; 1 tsp sugar; 1 tbsp fresh parsley, chopped; ½ tsp kosher or sea salt; Freshly ground black pepper

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Preheat grill to medium-high heat. With the husks still intact, place the ears of corn on the grill. Roast for fifteen to twenty minutes, turning the ears every

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Ingredients

4 ASC labeled Riverence Rainbow Trout fillets
1 tbsp olive oil
4 tsp prepared seasoning
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
1/2 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 tbsp rice vinegar
6 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tbsp shallot, chopped
1 tsp sugar
1 tbsp fresh parsley, chopped
½ tsp kosher or sea salt
Freshly ground black pepper