Trout This

Ross made the grocery store run this week, so we are having some great stuff off the grill. Here's a recipe from Steve Raichlen's BBQ USA book: Grilled Trout with Poblano and Corn Relish. The trout had a really nice crust from the thin layer of corn meal that was rubbed on it before it hit the grill. The relish complemented it nicely...the crunch from the pine nuts, the grilled flavor from the corn, the spice from the poblano peppers, and the mexican flavors from the cilantro and the lime juice.  Have I mentioned that fish is my favorite "meat"?? :)  We also had Cook's Illustrated Red Pepper asparagus (similar recipe).