Tarragon trout

Yield: 6 Servings

Measure Ingredient
2 \N 8-10 oz. trout; with heads o
¼ cup Water
¼ cup Olive oil
½ tablespoon Tarragon leaves
½ cup White vinegar
1 tablespoon Dijon mustard
½ tablespoon Shallots; minced
¼ teaspoon Salt
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.

Serves 6.

UW Sea Grant Advisory Services.

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