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Recipe of the Month Meats & Seafood - Grilled Trout

Serve with Grilled Tomatoes with Basil Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh tarragon
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 2 (2-pound) trout, dressed
  • 4 sprigs fresh tarragon
  • 1 lemon, sliced
  • Vegetable cooking spray

Combine olive oil and 1/4 cup tarragon in a small saucepan. Cook over very low heat for 20 minutes. Pour mixture through a wire-mesh strainer, discarding solids.
Combine oil, lemon juice, and salt, whisking to blend. Brush oil mixture inside each trout, reserving half of the mixture. Place 2 sprigs tarragon and 2 lemon slices inside each trout. Place trout in a large glass baking dish. Pour remaining oil mixture over trout. Cover and refrigerate for two hours.
Place trout in a grill basket coated with cooking spray. Cook over hot coals (400° to 500°) for five minutes on each side. Yield: Four servings.
Note: Any fresh herb can be substituted for the tarragon.

Low-fat tartar sauce:
1 cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon onion, finely chopped
1 tablespoon pimiento-stuffed olives, chopped
Combine all ingredients and chill. Serve with fish. Yield: 11/4 cups.
Submitted By: Hazel Jones
Williamson Farmers Co-op
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