We call for broiling the fish; you also can cook it on the grill. Aioli is a garlic-flavored mayonnaise. This version is enhanced with mustard and fragrant tarragon.
4 (8-ounce) dressed trout, heads and tails removed
1/2 teaspoon salt
1/4 teaspoon black pepper
10 tarragon sprigs, divided
12 thin slices lemon
1/4 cup low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 teaspoon bottled minced garlic
Fresh tarragon sprigs (optional)
How to Make It
Open trout, skin sides down, on a foil-lined baking sheet coated with cooking spray. Sprinkle salt and pepper evenly over fish. Arrange 2 tarragon sprigs and 3 lemon slices on 1 side of each fish. Fold fish over tarragon and lemon. Broil 6 minutes per side or until fish flakes easily when tested with a fork.
While fish cooks, chop remaining tarragon sprigs to equal 1 teaspoon. Combine 1 teaspoon chopped tarragon, mayonnaise, mustard, and garlic, stirring with a whisk. Serve fish with aioli. Garnish with tarragon sprigs, if desired.
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