Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich flavor. / © Con Poulos
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Generally, I'm not a fan of fresh water fish—I find the flavor a bit murky and muddy—unless they're agressively marinated and grilled. Catfish and tilapia especially need some kitchen TLC. Trout, not so much. It's pretty durned tasty when brushed with a little of this tangy lemon-caper mayo and grilled. SEE RECIPE »