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RECIPE FOR TROUT: Grilled Trout with Tarragon and Lime

Ingredients:
2 whole rainbow trout 
1 T olive oil
1 fresh tarragon bunch, chopped
1 small fresh Italian parsley bunch, chopped
1 lime, thinly sliced
 
Method
Preheat griller.

Brush trout skin and cavities with oil.

Season with salt and pepper.

Place 1 t each of chopped tarragon and parsley plus 2 lime slices into each trout cavity. Fold trout closed.

Spread remaining tarragon and parsley sprigs and lime slices on broiler pan as a bed for trout. Top tarragon, parsley and lime with trout.

Grill trout about 4" from heat source until skin is brown, about 5 minutes.

Using a spatula, carefully turn trout over and grill until trout are cooked through, about 4 minutes.

Arrange trout on serving platter.

Garnish with lime wedges and serve.

Smoked Trout, Almond & Orange Tetsuya's Confit of Ocean Trout Trout Steaks with Yams Trout with Almonds
Smoked Trout,
Avocado and Orange Salad
Tetsuya's Confit of Ocean Trout Trout Steaks with Yams Trout with Almonds
         
         

 

 

 

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