RECIPE FOR: 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.