Grilled Trout with Summer Salad and Basil Oil

• 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)

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.

corn, olive oil, zucchini, scallions, cherry tomatoes, basil, lemon juice, basil oil, salt, trout

Taken from www.foodandwine.com/recipes/grilled-trout-with-summer-salad-and-basil-oil (may not work)