by Babs O’Reilly
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.