Lon and Stewart Lane of Inspired Occasions prepare their Lemon and Tarragon Grilled Brook Trout.
See more at www.inspiredoccasionskc.com.
Lemon and Tarragon Grilled Brook Trout
Serves 4
4 whole trout cleaned, head on
1 lemon per trout
1 large sprig of fresh tarragon per trout
Salt and pepper to taste
Lemon Tarragon Butter
½ stick of butter
Juice of one lemon
1 clove of garlic (presses)
1 T freshly chopped tarragon
For the trout:
*Rinse trout under cold water
*Pat dry
*Season cavity with salt and pepper
*Stuff cavity with thinly sliced lemon (about ½ lemon) and a large sprig of tarragon.
*Salt and pepper both sides of the trout.
*Spray the grilling grate of the grill with non-stick spray (spray before lighting charcoal or turning on the gas).
*Liberally spray both side of fish with non-stick spray
*Place fish on grill and grill about 4 minutes on each side.
*When you flip the fish the skin will come off.
*Place grilled trout on warm serving platter and drizzle with the lemon tarragon butter.
*Serve immediately.
For the Lemon Tarragon Butter:
*Melt butter on low heat in a saucepan.
*Add garlic and cook one minute, stirring to prevent garlic from browning
*Add lemon juice and tarragon.
*Turn off heat and let stand for 10 minutes.
*Drizzle over fish before serving.
