Tarragon Trout

by Babs O’Reilly
(Washington, USA)

2 trout with heads on (8−10 oz.)

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 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.

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Updated: December 18, 2013 — 5:45 pm

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