makes 10
Breaded fish fillets hit the grill in this easy recipe.

2 whole trout fillets, skin on
1/2 cup coarse cornmeal or grits
Salt and pepper
10 corn tortillas
Olive oil spray
3 cups Okra-Corn Chutney
Mayonnaise mixed to taste with sriracha or hot sauce

Preheat grill to 450°. Season whole fillets with salt and pepper, then dredge liberally with cornmeal, covering completely. Spray fillets with olive oil spray. Grill 5-10 minutes or until fish is crispy, turning once. Move fillets to a cutting board and let rest.

Grill corn tortillas on a hot dry skillet until soft, 30 seconds each side. Cut crispy fillets crosswise into strips and remove skin if desired. Pile trout into warm tortillas and garnish with chutney and spicy mayo.