Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 8-10 oz. trout; with heads o
1/4 c Water
1/4 c Olive oil
1/2 tb Tarragon leaves
1/2 c White vinegar
1 tb Dijon mustard
1/2 tb Shallots; minced
1/4 ts Salt
1/4 ts Black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a boil.
Cool, and add the remaining ingredients. Pour the marinade over the
trout. Refrigerate for 3-4 hours. Cook the trout on a charcoal grill
for 3 to 4 minutes brushing occasionally with marinade.

Serves 6.

UW Sea Grant Advisory Services.

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