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.

Ingredients

1/4 cup chopped fresh tarragon, plus 4 whole sprigs
3 tablespoons lemon juice
2 tablespoons 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 can 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 slices of lemon, (1-2 lemons)

Preparation

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.

Tips & Notes

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.

Nutrition

Per serving: 341 calories; 16 g fat ( 4 g sat , 5 g mono ); 74 mg cholesterol; 19 g carbohydrates; 33 g protein; 5 g fiber; 654 mg sodium; 812 mg potassium.
Nutrition Bonus: Potassium (23% daily value), Calcium, Vitamin A & Vitamin C (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat