Grilled Whole Trout with Lemon-Tarragon Bean Salad
http://www.eatingwell.com/recipes/grilled_whole_trout_with_lemon_tarragon_bean_salad.html
From EatingWell: May/June 2007This 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. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.
4 servings | Active Time: 35 minutes | Total Time: 45 minutes
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)
Preparation
- 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.
Nutrition
Per serving : 341 Calories; 16 g Fat; 4 g Sat; 5 g Mono; 74 mg Cholesterol; 19 g Carbohydrates; 33 g Protein; 5 g Fiber; 654 mg Sodium; 812 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
- 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.