Food Service Search Staff

INGREDIENTS:3 cupsdry white wine
as neededlime zest (for garnish)
1 ½ cupsfresh lime juice
3 Tbsps.prepared adobo sauce
3 Tbsps.garlic, finely chopped
12 8-oz. rainbow trout, butterfly fillets
as neededsalt, coarse
as neededolive oil
as needed field greens
see recipe Roasted Corn Salsa

Roasted Corn Salsa
3 cups corn kernels, roasted
1 ½ cupsgreen chiles, diced
1 ½ cupsplum tomatoes, diced
1/3 cup red onion, diced
3/4 cuplemon juice, fresh
1/3 cupcilantro, fresh, chopped
3 Tbsps.prepared adobo sauce
3 Tbsps.jalapeno pepper, diced
2 tsps.salt
½ Tbsp.red pepper, crushedDIRECTIONS:1. To prepare rainbow trout: Thoroughly mix wine and next four ingredients. Pour over fillets; let marinate 2 hours.

2. Just before service: Remove fillets from marinade; pat dry.

3. Per order: Heat ½ cup salsa in a little olive oil; keep warm.

4. 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.

5. 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.

6. For the corn salsa: Combine all ingredients; let stand at least 20 minutes to marry flavors. SERVINGS:12 servings From:Wayne Oden, Manager of Education, Hartford Hospital, Hartford, CT.