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

How to Make It

Step 1

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

Step 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

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