YIELD: 12 servings

3 cups dry white wine as needed lime zest (for garnish)
11⁄2 cups fresh lime juice
3 Tbsps. prepared adobo sauce
3 Tbsps. garlic, finely chopped
12 8-oz. rainbow trout, butterfly fillets
as needed salt, coarse
as needed olive oil
as needed field greens
see recipe Roasted Corn Salsa

Roasted Corn Salsa

3 cups corn kernels, roasted
11⁄2 cups green chiles, diced
11⁄2 cups plum tomatoes, diced
1⁄3 cup red onion, diced
3⁄4 cup lemon juice, fresh
1⁄3 cup cilantro, fresh, chopped
3 Tbsps. prepared adobo sauce
3 Tbsps. jalapeno pepper, diced
2 tsps. salt
1⁄2 Tbsp. red pepper, crushed

1. To prepare rainbow trout: Thoroughly mix wine and next four ingredients. Pour over fillets; let marinate 2 hours.

2. Just before service: Remove fillets from marinade; pat dry.

3. Per order: Heat 1⁄2 cup salsa in a little olive oil; keep warm.

4. On a well-oiled grill, preferably fueled with wood, grill trout fleshside down for 2 minutes. Turn; cook until just firm, about 1 minute.

5. To plate: Lay trout on a small bed of greens. Spoon warmed salsa over and to side of trout. Garnish with lime and lemon zest.

6. For the corn salsa: Combine all ingredients; let stand at least 20 minutes to marry flavors.

Recipe from Wayne Oden, manager of education and special dining services, Hartford Hospital, Hartford, CT.