Grilled Whole Trout with Lemon-Tarragon Bean Salad (Printer-Friendly Version) | Eating Well
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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 2007

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. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.

4 servings | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

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