Tarragon Dill Trout

By krystallondon

Ingredients

• 500 g trout fillets
• 1 tsp olive oil
• 1/2 tsp each dried tarragon and dill
• 1/8 tsp cayenne (optional)
• 1/8 tsp salt

Preparation

Step 1

1. Preheat barbecue to medium. Using a ruler, measure thickness of trout. It will need to cook about 5 min for every 1/2 in. of thickness. Stir oil with herbs, cayenne and salt. Brush over fish to lightly coat.

2. Oil grill. Barbecue trout, skin-side down, with lid closed, until skin is lightly crisp and a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 5 to 10 min. Don’t turn.

3. Remove fish with a long, wide metal spatula. If you wish to serve without skin, slip spatula between skin and flesh, then carefully lift off fillet, leaving the skin on grill. Slide onto a large platter or cutting board. Garnish with lemon wedges.


Nutrients per Serving
183 calories, 25 g protein, 8 g fat, 92 mg sodium