This barbecued dish only takes 20 minutes from start to finish. Bon appétit!
Tarragon-dill trout
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PREP TIME
10 min
Makes
4 to 6 Servings
* PLUS Barbecuing Time: 10 minutes
Photo, Yvonne Duivenvoorden.
Ingredients
- 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
Instructions
- 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.
