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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.

Cooking Light JUNE 2005

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


  • 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)


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.

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