Grilled Trout with Lemon-Caper Mayonnaise

• 3 scallions, thinly sliced
• 2 tablespoons capers
• 2 tablespoons chopped parsley
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 3/4 cup mayonnaise
• Salt and freshly ground pepper
• Four 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.
2. Season with salt and pepper.
3. Light a grill or preheat a grill pan.
4. Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper.
5. Grill the fish over high heat, turning once, until lightly charred and cooked through, 6 minutes.
6. Serve the trout with the remaining mayonnaise.

scallions, capers, parsley, lemon juice, lemon zest, mayonnaise, salt, trout

Taken from www.foodandwine.com/recipes/grilled-trout-lemon-caper-mayonnaise (may not work)