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.

Karen Levin
Recipe by Cooking Light June 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

281 calories; calories from fat 40%; fat 12.4g; saturated fat 3g; mono fat 3.4g; poly fat 3.7g; protein 35.7g; carbohydrates 5.9g; fiber 5.9g; cholesterol 96mg; iron 0.5mg; sodium 626mg; calcium 128mg.
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