Yield
4 servings (serving size: 1 fish and about 1 tablespoon aioli)

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.

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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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