Grilled Trout With Summer Salad And Basil Oil

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4 ears of corn

Olive oil, for brushing

4 medium zucchini, halved lengthwise and seeded

8 scallions

1/2 cup cherry tomatoes, halved

1/2 cup thinly shredded basil leaves

1 tablespoon fresh lemon juice

Basil Oil

Salt and freshly ground pepper

4 trout fillets (6 ounces each)

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