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Tarragon trout

Yield: 6 Servings

Ingredients:

• 2 8-10 oz. trout; with heads o
• 1/4 c Water
• 1/4 c Olive oil
• 1/2 tb Tarragon leaves
• 1/2 c White vinegar
• 1 tb Dijon mustard
• 1/2 tb Shallots; minced
• 1/4 ts Salt
• 1/4 ts Black pepper

Instructions:

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. Serves 6. UW Sea Grant Advisory Services.

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