Grilled Trout with Lemon-Caper Mayonnaise

Serving Size: 4
Total Time:


  • 3 scallions, thinly sliced
  • 2 Tbsp capers
  • 2 Tbsp chopped parsley
  • 1.5 Tbsp fresh lemon juice
  • 0.5 tsp finely grated lemon zest
  • 0.75 cup mayonnaise
  • salt and freshly ground black pepper
  • 4 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.