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Grilled Whole Trout with Lemon-Tarragon Bean Salad

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Grilled Whole Trout with Lemon-Tarragon Bean Salad

Burris, Ken

45 mins total
35 mins prep

341 calories/serving

Recipe Filed Under
Vegetable, Fruit, Bean & Legume, American, Barbecue & Grilling, Easy, Low Carb, Low Cholesterol, Low Fat, Diabetic, Gluten Free, High Fiber, Healthy, Main Dish, Dinner, Father's Day, Spring, Summer, Fourth of July, Mother's Day, Entertaining

Provided By: EatingWell

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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. Enjoy with a glass of Sauvignon Blanc.

Ingredients

Serves:

1/4 cup chopped fresh tarragon, plus 4 whole sprigs

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon chopped shallot

1 teaspoon kosher salt, divided

1/4 teaspoon sugar

1/4 teaspoon freshly ground pepper, divided

1 15-ounce can small white beans, rinsed

1/3 cup chopped roasted red peppers

4 cleaned whole rainbow trout (about 5 ounces each; see Shopping Tip)

12 thin slices of lemon (1-2 lemons)

Directions

1. 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.

2. 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.

3. 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.

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.