Grilled Trout with Tarragon

1. 1

   Using the back of a spoon, mash the garlic and salt to a paste in a shallow glass or ceramic dish.

2. 2

   Whisk in the oil, lemon juice, chopped tarragon sprigs, and pepper.

3. 3

   Add the fish to the marinade and turn to coat completely.

4. 4

   Cover and refrigerate for 30 minutes.

5. 5

   Prepare coals for grilling until covered with white ash, or preheat the broiler.

6. 6

   Oil the grill or broiler rack.

7. 7

   Remove the fish from the marinade, reserving the marinade, and make a few crosswise incisions in the skin to prevent it from breaking during grilling.

8. 8

   Grill or broil the fish 2 to 3 inches away from the heat, basting lightly with the reserved marinade.

9. 9

   After 5 minutes, turn the fish and grill until opaque throughout, 5 to 6 minutes more.

10. 10

    Serve garnished with pomegranate seeds and tarragon sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.