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Prep
Difficulty
Easy
Time
Estimate
30 mins
Blend up the corn sauce. Slice up the endive, tomatoes and mozzarella. Grill the trout. Grill the endive. Assemble the caprese salad. Serve any extra corn sauce on the grilled trout.
Skin is essential for keeping this fish intact on the grill. A generous dip in olive oil helps as well. When selecting the fish to use, check out the latest updates from the Seafood Watch Guide. Of course, if you are catching your own trout, that will certainly beat farm-raised.
A simple blend of fresh corn, olive oil and vinegar makes up this dressing. This almost sweet, yet tangy dressing is a touch creamy, but still vegan and dairy-free. For one cup of corn, you will only need one, maybe two ears of corn. Add extra flavors and spices, such as smoked paprika, chipotle, fresh cilantro, or basil.
Quickly seared on the grill, brings out the natural sweetness making this a slightly bitter, slightly caramelized treat.
Also known as Insalada Caprese this Italian salad creates magic with the combination of these three simple ingredients when they are at their peak in summer.
