Careme

Instructions

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1. 1.

   Heat a clean grill to medium-high, about 425°F, for 10 minutes. Cut 8 ounces zucchini lengthwise into 1/2-inch planks, finely dice 2 ounces Walla Walla sweet onion, chop 0.25 ounce dill, and zest and juice 1 medium lemon to yield 1 teaspoon zest and 2 tablespoons juice.

2. 2.

   Make the blackberry relish by gently crushing together:

   • 3 ounces fresh blackberries
   • 2 ounces finely diced Walla Walla sweet onion
   • 0.25 ounce chopped dill
   • 1 tablespoon lemon juice
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the relish aside while grilling.

3. 3.

   Shuck 2 ears sweet corn. Coat the corn and zucchini planks with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

4. 4.

   Pat 1 pound steelhead trout dry. Rub it with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

5. 5.

   Grill the corn, covered, for 10 to 12 minutes, turning every few minutes until lightly charred. Add the zucchini during the final 6 to 8 minutes and turn once, cooking until marked and crisp-tender. Transfer both to a cutting board.

6. 6.

   Place the steelhead skin-side down on the grill. Cover and cook for 5 to 6 minutes, then carefully turn and cook for 1 to 2 minutes more, pulling it at 125°F in the thickest part. Transfer to a platter, drizzle with 1 tablespoon lemon juice, and rest for 3 minutes.

7. 7.

   Cut the grilled corn from the cobs and chop the zucchini into bite-size pieces. Toss them together to make the warm corn-zucchini salad.

8. 8.

   Divide the corn-zucchini salad between two plates, add the grilled steelhead, and spoon the blackberry-dill relish over the fish.

Want more detail? See the temperature guide.