Ingredients

Rainbow Trout:
1 cup dry white wine (substitution: water or chicken bouillon)
1/2 cup fresh lime juice (remove zest before juicing to use as garnish)
1 tablespoon prepared adobo sauce
1 tablespoon finely chopped garlic
4 butterfly rainbow trout fillets, 8 ounces each

Roasted Corn Salsa:
1 cup roasted or grilled corn kernels
1/2 cup diced green chilies
1/2 cup diced plum tomato
2 tablespoons diced red onion
1/4 cup fresh lemon juice (remove zest before juicing to use as garnish)
2 tablespoons chopped , fresh cilantro
1 tablespoon prepared adobo sauce
1 tablespoon diced jalapeno pepper
3/4 teaspoon coarse salt
1/2 teaspoon crushed red pepper flakes
4 cups field greens, loosely packed

Directions

Thoroughly mix wine and next 3 ingredients. Pour over fillets; let marinate 2 hours. Combine corn and remaining salsa ingredients. Let stand at least 20 minutes to marry flavors. Just before grilling trout, heat salsa in a little olive oil; keep warm. Remove fillets from marinade; pat dry. On a well-oiled grill, preferably fueled with wood, grill trout flesh-side down 2 minutes. Turn; cook until just firm, about 1 minute. Lay trout on a bed of field greens. Spoon warmed salsa over trout. Garnish with lime and lemon zest. Serves 4.