Trout wiht corn and tomato relish

By loriarnold

Ingredients

• Corn relish:
• 4- 6 oz lake trout fillets with skin or striped bass or red perch fillets with skin
• 2 TBSP light olive oil
• 2 tsp each fresh lemon juice and thyme leaves
• 1/4 tsp each coarse sea salt and freshly ground black pepper
• Oilive oil for brushing
• 1 TBSP light olive oil
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 1/4 diced red onion
• 2 tsp fresh thyme leaves
• 1/2 tsp minced garlic
• 2 TBSP seasoned rice vinegar
• 1/4 tsp each coarse sea slt and freshly ground black pepper
• 1 large tomato

Preparation

Step 1

1. Make a few shallow slashes through te skin of each fillet with a sharp knife to prevent fillets from curling on the grill. Combine oil, lemon juice, thyme, salt and pepper. Place fillets in a shallow baking dish and brush with oil mixture. Referigerate while making relish.
2. Corn relish- heat oil in a large skillet over medium high heat- add corn kernesl, red onion, thyme, and garlice and saute 1 minute. Add vinegar and continue to cook 2 to 3 minutes, until corn is crisp tender. Remove from heating and stir in remaining relish ingredients.
3. Heat an outdoor gas grill. Heat a non stick grill pan directly on the gril grae until hot., about 10 minutes (over medium heat). lightly rush fillets with oil and place flesh side down on grill p. Grill fish (keeping the grill lid closed as much as possible) until trou is opaque and still moist, 5 to 7 minutes carefully turning once when fish releases easily from the grill pan. Servewith the corn relish.

Makes 4 servings- 378 calories 20 g fat