Dinner Tonight: Grilled Whole Trout with Lemon-Tarragon Bean Salad

 

This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives the skin a delightful crispy texture. Enjoy with a glass of Sauvignon Blanc.

Grilled Whole Trout with Lemon-Tarragon Bean Salad (Photo Burris, Ken)

Grilled Whole Trout with Lemon-Tarragon Bean Salad (Photo Burris, Ken)

Ingredients

  • 1/4 cup chopped fresh tarragon, plus 4 whole sprigs
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 15-ounce can small white beans, rinsed
  • 1/3 cup chopped roasted red peppers
  • 4 cleaned whole rainbow trout (about 5 ounces each; see Shopping Tip)
  • 12 thin slices of lemon (1-2 lemons)

Directions

  • 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.
  • 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.
Provided by: EatingWell 


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