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Grilled Steelhead Trout with Jersey Corn, Fennel and Tomato with Lemon Tahini Dressing

Grilled Steelhead Trout with Jersey Corn, Fennel and Tomato with Lemon Tahini Dressing

20 min.
12-15 min

6 – 6-oz. Steelhead Trout Fillets

Olive Oil

Kosher Salt – Freshly Ground Black Pepper


Lemon Tahini Dressing

1 Garlic Clove, Finely Minced

½ Teaspoon Kosher Salt

1/3 Cup Sesame Tahini Paste

¼ Cup Water

2 Tablespoons Lemon Juice, Fresh

2 Tablespoons Olive Oil


Corn, Fennel, Tomato Salad

3 cobs- Jersey Sweet Corn, Shucked and grilled over hot grill to provide some charring of the kernels

1lb – Vine Ripe or Heirloom variety Jersey Tomatoes, cut into ¾” chunks. Best quality Most ripe.

1lb – Fennel Bulb, Green tops removed and discarded , white bottom section sliced against the grain in ¼” slices.

2 Tablespoons Italian Parsley, roughly torn



  1. Whisk Garlic, Salt and Tahini Together
  2. Combine Water and Lemon Juice. Stream into tahini mixture while stirring. Continue until mixture is smooth and creamy. Add more water as needed if to thick.
  3. Whisk in Olive Oil (Mixture should be smooth and creamy)
  4. Reserve Chilled


  1. Remove Grilled Corn kernels from cob with sharp knife, add to non reactive bowl.
  2. Add Shaved Fennel, Italian Parsley. Mix Lightly
  3. Add Tomatoes to fennel corn mix. Mix very carefully. Do not smash the tomatoes
  4. Lightly season with Kosher Salt and Fresh Black Pepper.
  5. Reserve Chilled

Steelhead Trout

  1. Heat charcoal grill (preferable). Clean the grates and wipe excess carbon from grates with paper towel that has been lightly oiled.
  2. Pat Steelhead fillets with olive oil and season with Salt and Pepper. Fish that has not chilled will grill better.
  3. Place on lightly oiled grate of hot grill and cook 6-7 minutes on first side.
  4. Turn carefully with flat flexible spatula and cook another 2 minutes on second side.
  5. Remove from grill to serving plate.
  6. Add chilled Corn, Tomato, Fennel Salad to top of fish
  7. Drizzle lightly with Lemon Tahini Dressing
  8. Serve immediately