Tarragon-dill trout
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 Servings
Yvonne Duivenvoorden
Ingredients
500 g trout fillets
1 tsp olive oil
1/2 tsp dried tarragon
1/2 tsp dill
1/8 tsp cayenne pepper, optional
1/8 tsp salt
Instructions
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.
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.
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.
Suggested side dish
Grilled cauliflower skewers. Click here for full recipe.
Nutrition (per serving)
Calories 183, Protein 25g, Fat 8g, Sodium 92mg.
This barbecued dish only takes 20 minutes from start to finish. Bon appétit!
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