Herbed Lemon Aioli Rainbow Trout

  • 1 large or 2 medium cloves garlic, minced
  • 3/4 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons flat-leaf (Italian) parsley, minced
  • 2 teaspoons fresh lemon juice
  • salt and pepper
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 teaspoon grated lemon zest
  • 3/4 cup fresh lemon juice
  • 1/4 cup dry white wine
  • 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
  1. 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.
  2. In small bowl, stir garlic paste, mayonnaise, lemon zest, parsley and lemon juice until combined. Season to taste with salt and pepper; refrigerate.
  3. 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.
  4. 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.
  5. Spread trout with 1-2 tablespoons aioli; sprinkle with additional parsley. Serve immediately.

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