Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30442/
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.
Yield: 4 servings
Preparation Time: 45 minutes
Ingredients
| 1/4 | cup | chopped fresh tarragon, plus 4 whole sprigs | |
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| 3 | Tablespoons | lemon juice | |
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| 2 | Tablespoons | extra-virgin olive oil | |
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| 1 | Tablespoon | chopped shallot | |
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| 1 | teaspoon | kosher salt, divided | |
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| 1/4 | teaspoon | sugar | |
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| 1/4 | teaspoon | freshly ground pepper, divided | |
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| 1 | can | (15 oz) small white beans, rinsed | |
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| 1/3 | cup | chopped roasted red peppers | |
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| 4 | cleaned whole rainbow trout (about 5 ounces each; see Shopping Tip) | ||
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| 12 | thin slices of | lemon (1-2 lemons) | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 341 | |
| Calories From Fat: | 144 | |
| Total Fat: | 16g | |
| Saturated Fat: | 4g | |
| Cholesterol: | 74mg | |
| Sodium: | 654mg | |
| Total Carbohydrates: | 19g | |
| Dietary Fiber: | 5g | |
| Protein: | 33g |
Potassium (23% daily value), Calcium, Vitamin A & Vitamin C (15% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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. 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. 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.
Shopping Tip:
You can buy trout with the bones and heads removed (easier than cleaning them yourself); for this recipe, each cleaned trout should weigh about 5 ounces.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30442/
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