Whole Trout with Tarragon 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.
Yield: 4 servings (serving size: 1 fish and about 1 tablespoon aioli)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 281
- Calories from fat: 40%
- Fat: 12.4g
- Saturated fat: 3g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 3.7g
- Protein: 35.7g
- Carbohydrate: 5.9g
- Fiber: 5.9g
- Cholesterol: 96mg
- Iron: 0.5mg
- Sodium: 626mg
- Calcium: 128mg
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)
Preparation
- Preheat broiler.
- 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.
Whole Trout with Tarragon Aioli Recipe at a Glance
- COURSE: Main Dishes
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Lump Crab-Stuffed Trout
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Creamy Tarragon Chicken Salad
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