Recipes Mains:

Grilled Filet of Trout with Sweet Corn, Avocado and its Smoked Roe

Anita Lo and Mary Attea, Annisa
Grilled Filet of Trout with Sweet Corn, Avocado and its Smoked Roe


  • 2 x 5.5 ounce fillet trout, skin on
  • salt and pepper
  • 2 ears corn, blanched on the cob, then kernels removed
  • 2 teaspoons lemon juice
  • 2 tablespoons finishing extra virgin olive oil
  • 3 large leaves opal basil, chiffonade
  • 2 teaspoons chopped chives
  • 3 ounces trout roe
  • 1/2 cup soaked hardwood chips
  • micro opal basil
  • 1 ripe Haas avocado
  • 2 tablespoons blanched and shocked and squeezed dry basil leaves
  • water to thin
  • lemon juice to taste
  • salt and pepper
  • 1 ripe Haas avocado, macedoine
  • 1 heaping tablespoon red onion, large brunoise
  • lemon juice to taste
  • salt and pepper


The Prep

  1. Smoke the roe: place on a small tray in a thin layer, then place on a large bed of salted ice. Follow the directions on your smoker to cold smoke the roe for 20 to 25 minutes, then chill.
  2. Make the avocado sauce: place the peeled avocado and the basil in a blender with a little water, salt and pepper. Puree until smooth, adding a little water to make a thick sauce, then season to taste with lemon juice, salt and pepper. Place in a squeeze bottle.
  3. Make the avocado salad: cut the avocado into small dice and add a heaping tablespoon of even smaller diced red onion. Season to taste with lemon juice, salt and pepper.
  4. Coat the trout filets with a little olive oil and season with salt and pepper on both sides. Grill, skin side down, until crisp, turning once 45 degrees to create a cross-hatching pattern. Remove just before the trout is cooked through. You shouldn’t have to turn it over—the residual heat will finish the cooking.
  5. Mix the corn salad: place the cooked kernels in a bowl and mix with the basil, chives, lemon, finishing olive oil, salt and pepper.  
  6. To serve, make a half ring of the corn salad on one side of the plate.  Dot with the roe, and then with the avocado sauce. Garnish with a few small opal basil leaves. Make a bed of the avocado salad on the other side of the plate and top with the grilled trout, spritzed with a little lemon juice.
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