grilled trout with lemon and tarragon
I had the honor of going and visiting this Trout Farm and having Dan (the owner of Harrietta Hills Trout Farm), cook this recipe for me.
I am not a fish fan, but this was not a fishy fish meal. I’m sure you will enjoy it. Takes about 6 minutes to make.
You need to have a hot grill.
If you have a lot of trout to cook, you can take a pan with sides and layer your trout and put the seasoning mix on, then add salt and pepper. Add another layer on top and repeat. Then put on the grill as space allows and cook up.
4 Rainbow Trout Fillets
2 tablespoons extra virgin olive oil
Juice of 1/2 Lemon (or 2 teaspoons lemon juice)
1 tablespoon.fresh minced tarragon
Salt and Pepper to taste
Tip: A seasoned grill is the best to keep the fish from sticking to the grill.
Preheat and oil the grill.
Combine the olive oil, lemon juice, and tarragon in a bowl and set aside.
Season the Trout fillets with Salt and Pepper to taste.
Grill fillets meat side down until Trout is half-done (about 3 minutes). It will start to curl a bit.
Turn fillets and brush with Lemon-Tarragon Oil.
Grill until fillets are opaque throughout (about 3 more minutes).
Serve Trout fillets immediately.