|2||8-10 oz. trout; with heads o|
|¼ cup||Olive oil|
|½ tablespoon||Tarragon leaves|
|½ cup||White vinegar|
|1 tablespoon||Dijon mustard|
|½ tablespoon||Shallots; minced|
|¼ teaspoon||Black pepper|
Combine tarragon leaves and vinegar in a saucepan and bring to a boil.
Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3-4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.
UW Sea Grant Advisory Services.
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