Tarragon-dill trout

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10 min


4 to 6 Servings

* PLUS Barbecuing Time: 10 minutes
Tarragon-dill trout

Photo, Yvonne Duivenvoorden.


  • 500 g trout fillets
  • 1 tsp olive oil
  • 1/2 tsp dried tarragon
  • 1/2 tsp dill
  • 1/8 tsp cayenne pepper , optional
  • 1/8 tsp salt


  • Preheat barbecue to medium. Using a ruler, measure thickness of trout. It will need to cook about 5 min for every 1/2 in. of thickness. Stir oil with herbs, cayenne and salt. Brush over fish to lightly coat.
  • Oil grill. Barbecue trout, skin-side down, with lid closed, until skin is lightly crisp and a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 5 to 10 min. Don’t turn.
  • Remove fish with a long, wide metal spatula. If you wish to serve without skin, slip spatula between skin and flesh, then carefully lift off fillet, leaving the skin on grill. Slide onto a large platter or cutting board. Garnish with lemon wedges.

Suggested side dish

Grilled cauliflower skewers. Click here for full recipe.

Nutrition (per serving)

  • Calories
  • 183,
  • Protein
  • 25 g,
  • Fat
  • 8 g,
  • Sodium
  • 92 mg.


This barbecued dish only takes 20 minutes from start to finish. Bon appétit!