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

http://www.rickbayless.com/recipe/grill-roasted-rainbow-trout-with-cilantro-horseradish-aioli-and-zucchini-mash/

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

Ingredients

Rainbow Trout
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 tomatoes, each cut into eight pieces
1 jalapeno, halved and thinly sliced
1 lemon, sliced in rounds, 1/2–inch thick
1 cup white wine

Zucchini Mash
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

Cilantro-Horseradish Aioli
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

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