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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition Facts

311.5 calories; protein 28.8g 58% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 4.6g 18% DV; sugars 1.4g; fat 14.5g 22% DV; saturated fat 2.6g 13% DV; cholesterol 66.9mg 22% DV; vitamin a iu 671IU 13% DV; vitamin c 9.1mg 15% DV; folate 89.1mcg 22% DV; calcium 91.5mg 9% DV; iron 1.6mg 9% DV; magnesium 32.9mg 12% DV; potassium 739.1mg 21% DV; sodium 665mg 27% DV; thiamin 0.2mg 15% DV.