Bring the Juice and the Balsamic to a boil in a small sauce pan and allow to reduce by half
Heat a grill pan on high. Once heated start by grilling the ear of Corn. Rotating until char marks are on all sides.
Heat a small skillet on Medium high with 1 TB Vegetable Oil. Once hot add the sliced Baby Potatoes. Season with Salt and Pepper and continue to toss until browned and crispy
After rotating the Corn twice add the Red Bell Pepper to the grill pan. Give the Fish a light coat of Olive Oil and a sprinkling of Salt and Pepper then add them to the Grill. Presentation side down first. Once the Trout is down add the Zucchini.
Allow the Trout to grill for a about 4 minutes then turn them along with the Red Bell Peppers and the Zucchini. Now add the whole Green Onions to the grill to get a char on them. Continue to grill for another 3 minutes.
Plate the Fish and drizzle with the Cranberry Pineapple Balsamic reduction. Place the grilled and pan fried vegetables alongside with some of the buttered bread to sop up the juices on the plate
Would work with any good meaty fish that you can grill like Salmon