Tarragon Trout

By á-170456

Ingredients

• 2 trout with heads on - (8 to 10 oz ea)
• 1/4 cup water
• 1/4 cup olive oil
• 1/2 tablespoon tarragon leaves
• 1/2 cup white vinegar
• 1 tablespoon Dijon mustard
• 1/2 tablespoon minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 2

Preparation

Step 1

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 to 4 hours.

Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

This recipe yields 2 servings.