To prepare Rainbow Trout, thoroughly mix wine and next 3 ingredients. Pour over fillets; let marinate 2 hours.
Just before service, remove fillets from marinade; pat dry.
Per Order: Heat 1/2 cup salsa in a little olive oil; keep warm. On a well-oiled grill, preferably fueled with wood, grill trout flesh-side down for 2 minutes. Turn; cook until just firm, about 1 minute.
To plate, lay trout on a small bed of greens. Spoon warmed salsa over and to side of trout. Garnish with lime and lemon zest.
Roasted Corn Salsa: Combine 3 cups roasted corn kernels, 1-1/2 cups diced green chiles, 1-1/2 cups diced plum tomatoes, 1/3 cup diced red onion, 3/4 cup fresh lemon juice, 1/3 cup chopped, fresh cilantro, 3 tablespoons prepared adobo sauce, 3 tablespoons diced jalapeno pepper, 2 teaspoons coarse salt, and 1/2 tablespoon crush red pepper. Let stand at least 20 minutes to marry flavors.
Source: Courtsey of Clear Springs Foods, Inc.
"Create a Classic" recipe contest winner - Second Prize
Wayne Oden, Hartford Hospital - Hartford, CT