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.