Tarragon Trout and Lime
Tarragon Trout And Lime is an moderately easy dinner. Made with 2 whole boned rainbow trout (8 to 12 oz.), 1 tbsp. olive oil, 1 thinly sliced lime, 1 fresh bunch tarragon and 1 fresh bunch italian parsley, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Preheat broiler.
Brush torn skin and cavities with oil. Season with salt and pepper.
Chop tarragon to equal 2 teaspoons chopped parsley to 4 tablespoons.
Place 1/2 herbs in cavities of fish together with 2 to 3 slices of lime.
Spread remaining herbs on broiler pan.
Place rest of sliced limes on top of herbs, then fish.
Broil 4-inches from heat until skin is brown (about 5 minutes).
Carefully turn and broil 4 more minutes.
Place on plates and garnish with lime wedges.
Serves 2 people.
π· Perfect Pairings
Complete your meal with these
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