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. Perfect for family dinners and special occasions.
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
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