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Grilled Trout with Garden Zukes and Herb Aïoli

Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Prep time 5 mins
Cook time 14 mins
Yield Makes 6 servings


  • 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

How to Make It

  1. Combine first 3 ingredients and anchovy paste, if desired, in a small bowl; chill until ready to serve.

  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.

Arrows Restaurant, Ogunquit, Maine