fresh tarragon, plus 4 whole sprigs, chopped
extra-virgin olive oil
kosher salt, divided
freshly ground pepper, divided
1 15-ounce can
small white beans, rinsed
roasted red peppers, chopped
cleaned whole rainbow trout (about 5 ounces each)
thin slices of lemon (1-2 lemons)
- 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.
- 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.
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
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