Herbed Lemon Aioli Rainbow Trout

Herbed Lemon Aioli Rainbow Trout

Ingredients:

1. 1 large or 2 medium cloves garlic, minced
2. 3/4 cup mayonnaise
3. 1 teaspoon lemon zest
4. 1 1/2 teaspoons flat-leaf (Italian) parsley, minced
5. 2 teaspoons fresh lemon juice
6. salt and pepper
7. 2 teaspoons fresh rosemary, finely chopped
8. 2 teaspoons fresh thyme, finely chopped
9. 1 teaspoon grated lemon zest
10. 3/4 cup fresh lemon juice
11. 1/4 cup dry white wine
12. 4 (6 oz.) Rainbow Trout Natural Fillets

Directions:

For the aioli, combine garlic with a pinch of salt on a flat surface. Mash garlic and salt into a smooth paste using the side of a chef’s knife or other large knife.
In small bowl, stir garlic paste, mayonnaise, lemon zest, parsley and lemon juice until combined. Season to taste with salt and pepper; refrigerate.
In a medium bowl, stir rosemary, thyme, lemon zest, lemon juice and wine until combined. Place trout in large zipper-lock plastic bag or shallow dish and pour marinade over it. Refrigerate 1 hour. Drain and discard marinade.
Heat grill. Add trout flesh-side down and grill 2 minutes; turn. Cook 3-5 minutes or until trout is opaque. Remove to serving plate.
Spread trout with 1-2 tablespoons aioli; sprinkle with additional parsley. Serve immediately.