Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Recipe from Coastal Living


  • 3/4 cup aïoli or mayonnaise
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1/4 teaspoon anchovy paste (optional)
  • 3 zucchini, halved
  • 6 (6-ounce) trout fillets
  • 2 tablespoons olive oil
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper


Cook Time:
Prep Time:

  1. 1. Combine first 3 ingredients and anchovy paste, if desired, in a small bowl; chill until ready to serve.
  2. 2. Brush zucchini and trout with olive oil, and sprinkle with sea salt and pepper. Grill zucchini 3 to 4 minutes on each side; cut into 1/2-inch slices. Grill fillets, skin-sides up, over hot coals 2 minutes. Turn, and grill 3 to 4 minutes. Serve fish and zucchini with herb aïoli.
Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, Maine,
June 2010