Food & Wine

What's This?
Serving size 4
Total Time


3 scallions, thinly sliced2 Tbsp capers2 Tbsp chopped parsley1 ½ Tbsp fresh lemon juice½ tsp finely grated lemon zest¾ cup mayonnaise salt and freshly ground black pepper4 10-ounce boneless rainbow trout, heads and pin bones removed


1. In a mini food processor, pulse the scallions, capers, parsley, lemon juice, lemon zest and mayonnaise until the scallions are finely chopped. Season with salt and pepper.

2. Light a grill or preheat a grill pan. Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through, 6 minutes. Serve the trout with the remaining mayonnaise.

Tags: Main Dish, Fish, Quick

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