Grilled Trout with Corn-and-Tomato Salsa and Creamed Spinach tastes all the more satisfying when served in an alfresco setting. A mixture including baby spinach, garlic, and Parmesan creates a sumptuous bed for the mild white fish, which is topped with a colorful medley featuring grilled yellow corn and heirloom grape tomatoes.
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Grilled Trout with Corn-and-Tomato Salsa and Creamed Spinach
Serves 6
Ingredients
- 2 (16-ounce) containers baby spinach
- 4 tablespoons plus 1 teaspoon olive oil, divided
- Âľ cup chopped shallots
- 2 teaspoons minced garlic, divided
- 2ÂĽ teaspoons kosher salt, divided
- 1ÂĽ teaspoons ground black pepper, divided
- 6 ounces cream cheese, softened and cut into 1-inch cubes
- 3 tablespoons whole milk
- â…“ cup grated Parmesan cheese
- 1 teaspoon lemon zest, divided
- â…› teaspoon ground red pepper
- 2 ears yellow corn, shucked
- 6 (5- to 6-ounce) skin-on trout fillets
- 1 tablespoon fresh lemon juice
- 1 cup heirloom grape tomatoes, halved
- 2 tablespoons thinly sliced green onion
- ÂĽ cup radish microgreens, if desired
Instructions
- Line a baking sheet with paper towels.
- Fill a large saucepan with water, and bring to a boil over medium-high heat. Add spinach and cook until spinach is just wilted and bright green, about 1 minute; immediately remove with a slotted spoon and transfer to an ice water bath. Remove, squeezing dry, to prepared pan. Pat dry and chop coarsely.
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add shallots, 1½ teaspoons garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Add spinach, stirring to combine. Stir in cream cheese and whole milk until well combined and creamy; do not boil. Fold in Parmesan, ½ teaspoon lemon zest, and red pepper. Keep warm.
- Preheat a grill to medium-high heat (350° to 400°), or heat a cast-iron grill pan on medium-high heat.
- Brush corn with 1 teaspoon olive oil. Grill, turning occasionally, until tender and lightly charred, 10 to 15 minutes. Let cool enough to handle; cut kernels off cobs.
- Brush both sides of trout with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Place fish on grill; grill with lid closed over high heat until grill marks form, 2 to 3 minutes per side. Transfer to a serving platter.
- Meanwhile, in a medium bowl, combine remaining ½ teaspoon lemon zest, lemon juice, remaining ½ teaspoon garlic, remaining 2 tablespoons olive oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Toss in cooled corn, tomatoes, and green onion.
- Divide creamed spinach and corn salsa evenly among fish fillets. Serve with microgreens, if desired.
Notes
When grilling trout in an alfresco setting, prepare creamed spinach and dressing for corn salsa ahead of time. You can also brush ears of corn with olive oil and wrap in foil for travel. When reheating spinach, add a few tablespoons milk or water to loosen, if needed, and reheat in a saucepan over grill.
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