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Whole Trout with Tarragon Aioli

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.

Ingredients

  • 4 (8-ounce) dressed trout, heads and tails removed
  • Cooking spray
  • 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)

Nutrition Information

  • calories 281
  • caloriesfromfat 40 %
  • fat 12.4 g
  • satfat 3 g
  • monofat 3.4 g
  • polyfat 3.7 g
  • protein 35.7 g
  • carbohydrate 5.9 g
  • fiber 5.9 g
  • cholesterol 96 mg
  • iron 0.5 mg
  • sodium 626 mg
  • calcium 128 mg

How to Make It

  1. Preheat broiler.

  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.

  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.