Rainbow Trout with Grilled Vegetable Salsa

Grilled rainbow trout gets a bright, smoky sidekick here: a chunky vegetable salsa built from charred eggplant, bell peppers, scallions, and black olives.

The trick is grilling the vegetables until they’re tender and lightly blistered, then chopping them fine so the salsa holds together on the plate. A quick lemon-olive oil marinade on the fillets keeps them from sticking to the grate and adds a clean citrus note that plays well against the smoky vegetables.

This is a warm-weather main that comes together fast on the grill. Everything cooks over direct heat, and the salsa can sit at room temperature while the fish finishes.

Pro Tips

• Oil the grill grates well before cooking. Trout skin tears easily, and nothing ruins the presentation faster than fish stuck to the grate.
• Cut the eggplant lengthwise in halves so it doesn’t fall through the grill. Flip once when grill marks appear.
• Let the chopped vegetables sit in the olive oil and lemon dressing for a few minutes before serving. The flavors meld and the salsa tastes more cohesive.

Variations

• Southwestern twist: Swap the eggplant for grilled corn and zucchini, add diced jalapeño, and finish with fresh cilantro and lime juice.
• Mediterranean: Toss in chopped sun-dried tomatoes and capers, and serve the trout over a bed of orzo.