Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      8 oz.         trout -- with heads on (8 to
                        10)
     1/4  cup           water
     1/4  cup           olive oil
     1/2  tablespoon    tarragon leaves
     1/2  cup           white vinegar
   1      tablespoon    Dijon mustard
     1/2  tablespoon    shallots -- minced
     1/4  teaspoon      salt
     1/4  teaspoon      black pepper

Preparation:

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. UW Sea Grant Advisory Services.