Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash - Rick Bayless

Ingredients

• 1 cup hickory chips soaked in 1 cup wine for 30 minutes
• 8 rainbow trout, preferably butterflied (8 ounces each)
• Salt
• Black pepper, preferably fresh ground
• 4 green onions, cut into 2-inch pieces
• 1/2 fennel bulb, cored and sliced 1/4-inch thick
• 2 large omatoes, each cut into eight pieces
• 1 jalapeno, halved and thinly sliced
• 1 lemon, sliced in rounds, 1/2–inch thick
• 1 cup white wine
• 5 medium (2 1/2 pounds total) Mexican calabacitas (AKA tatume) or small zucchini
• 3 large garlic cloves, peeled
• 1 teaspoon coarse sea salt
• 2 tablespoons olive or vegetable oil
• 2 teaspoons (loosely packed) chopped fresh cilantro (thick stems cut off), plus extra cilantro leaves for garnish
• 1 egg yolk
• 2 teaspoons prepared horseradish
• 1 tablespoon fresh lime juice
• 1/2 cup good-quality olive oil