For the aioli, add 2 egg yolks, 1 large clove garlic (minced), 2 teaspoons lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper to a blender. Blend until combined.
With the motor running, very slowly pour in 1/4 cup vegetable oil followed by 1/4 cup olive oil in a thin stream. Add 2 teaspoons capers and pulse until combined.
Season the aioli with additional salt, pepper and lemon juice, if desired. Refrigerate until ready to use.
Grilled Whole Trout with Lemon Caper Aioli Trout
Preheat the grill to medium-high. Brush with oil.
Rinse the 2 (1 1/2 to 2 pound) trout, then dry thoroughly. Make 3-5 slits in the skin of the trout.
Season the slits and the cavity with salt and pepper. Remove fronds from 1 bulb of fennel.
Slice 1 lemon into slices and roughly chop 1 bunch of dill. Stuff some fennel fronds, dill and a few lemon slices into each slit.
Fill the cavity of the fish with remaining lemon slices, fennel fronds and dill. Drizzle all over with olive oil. Grill
10-15 minutes per side until the skin is crisp and the fish is opaque.
Cut fennel into quarters. Toss the fennel and 1 bunch green onions with salt, pepper and olive oil. When the fish is almost done, grill the vegetables: the fennel for 10-15 minutes and the green onions for 7 minutes..
Arrange trout on a platter surrounded by the vegetables.