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

Name: Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash
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

www.rickbayless.com

Grill-roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash - Perfect seafood dish from Rick Bayless. Servings: 8. Enjoy! 🐟🌿🧄👉ly

View full recipe on www.rickbayless.com

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Aluminum foil
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Measuring cup
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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