• 4servings
  • 45minutes
  • 341calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 0 1/4 cup(s) chopped fresh tarragon , plus 4 whole sprigs 3 tablespoon(s) lemon juice

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1 tablespoon(s) chopped shallot

  4. 1 teaspoon(s) kosher salt , divided 1/4 teaspoon(s) sugar

  5. 1/4 teaspoon(s) freshly ground pepper , divided 1 can(s) small white beans , rinsed 1/3cup(s) chopped roasted red peppers

  6. 4 cleaned whole rainbow trout , (about 5 ounces each; see Shopping Tip) 12 lemon , (1-2 lemons)

Instructions Jump to Ingredients ↑

  1. Whisk chopped tarragon, lemon juice, oil, shallot, 1/4 teaspoon salt, sugar and 1/8 teaspoon pepper in a medium bowl until combined. Reserve 2 tablespoons of the dressing; add beans and peppers to the rest and toss to combine.

  2. Preheat grill to medium-high. Coat a large fish-grilling basket with cooking spray. Stuff each trout with 3 slices lemon and 1 tarragon sprig. Sprinkle inside and out with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Place in the basket.

  3. Grill the fish until the skin is golden and crispy, 4 to 5 minutes per side. Carefully remove the lemon and tarragon, drizzle the fish with the reserved dressing and serve with the bean salad.

  4. Shopping Tip: You can buy trout with the bones and heads removed (easier than cleaning them yourself); for this recipe, each cleaned trout should weigh about 5 ounces.


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