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Grilled Whole Trout With Lemon-Tarragon Bean Salad

Grilled Whole Trout With Lemon-Tarragon Bean Salad
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WebMD Recipe from

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.

Prep: 35 minutes | Cook: 10 minutes | Total Time: 45 minutes
  • 1/4 cup
    fresh tarragon, plus 4 whole sprigs, chopped
  • 3 tablespoons
    lemon juice
  • 2 tablespoons
    extra-virgin olive oil
  • 1 tablespoon
    shallot, chopped
  • 1 teaspoon
    kosher salt, divided
  • 1/4 teaspoon
  • 1/4 teaspoon
    freshly ground pepper, divided
  • 1 15-ounce can
    small white beans, rinsed
  • 1/3 cup
    roasted red peppers, chopped
  • cleaned whole rainbow trout (about 5 ounces each)
  • 12 
    thin slices of lemon (1-2 lemons)
  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.
Nutritional Information

Makes: 4 servings
  • Calories341
  • Fat16 g
    • Saturated fat4 g
  • Cholesterol74 mg
  • Carbohydrates19 g
    • Dietary fiber5 g
  • Protein33 g
  • Sodium654 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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