Grilled Whole Trout with Lemon-Tarragon Bean Salad

Grilled Whole Trout with Lemon-Tarragon Bean Salad

This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives the skin a delightful crispy texture. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Calcium High Fiber High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 35 min 45 min

Directions

Ingredients

  • 1/4 cup chopped fresh tarragon, plus 4 whole sprigs
  • 3 tablespoon lemon juice
  • 2 tablespoon 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 c small white beans, rinsed
  • 1/3 cup chopped roasted red peppers
  • 4 cleaned whole rainbow trout, (about 5 ounces each; see Shopping Tip)
  • 12 thin slice lemon, (1-2 lemons)

Cooking Instruction

Step 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.

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 341
  • Carbohydrates: 19g
  • Fat: 16g
  • Protein: 33g
  • Dietary Fiber: 5g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 5g
  • Cholesterol: 74mg
  • Potassium: 812mg
  • Sodium: 654mg
  • Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat
  • Carbohydrate Servings: 1

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