Grilled Whole Trout With Lemon-Tarragon Bean Salad Recipe

Name: Grilled Whole Trout With Lemon-Tarragon Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped fresh tarragon+4 whole sprig; 3 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped shallot; 1 teaspoon kosher salt, divided; 1/4 teaspoon sugar; 1/4 teaspoon freshly ground pepper, divided; 1 15-ounce can small white beans, rinsed; 1/3 cup chopped roasted red peppers; 4 cleaned sea bass (about 5 ounces each); 12 thin slices of lemon, (1-2 lemons); 2/3 cup brown rice; tossed salad

Servings: persons

1/4 cup chopped fresh tarragon+4 whole sprig
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 teaspoon kosher salt, divided
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper, divided
1 15-ounce can small white beans, rinsed
1/3 cup chopped roasted red peppers
4 cleaned sea bass (about 5 ounces each)
12 thin slices of lemon, (1-2 lemons)
2/3 cup brown rice
tossed salad

1
1. Whisk chopped tarragon, lemon juice, oil, shallot, 1/4 teaspoon salt, sugar and 1/8 teaspoon pepper in a medium bowl until combined. Reserve 2 tablespoons of the dressing; add beans and peppers to the rest and toss to combine.
2
2. Preheat grill to medium-high. Coat a large fish-grilling basket with cooking spray. Stuff each trout with 3 slices lemon and 1 tarragon sprig. Sprinkle inside and out with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Place in the basket.
3
3. Grill the fish until the skin is golden and crispy, 4 to 5 minutes per side. Carefully remove the lemon and tarragon, drizzle the fish with the reserved dressing and serve with the bean salad.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chopped fresh tarragon+4 whole sprig, 3 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon chopped shallot, and more.

Yes, Grilled Whole Trout With Lemon-Tarragon Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Whole Trout With Lemon-Tarragon Bean Salad

How did you like this recipe?

Frequently Asked Questions