Tarragon Trout

Course : Fish
Serves: 6
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2 fillets trout -- with heads on 8 oz.
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 / Directions:

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.

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