Grilled Whole Trout With Lemon-Tarragon Bean Salad

• 1/4 cup chopped fresh tarragon+4 whole sprig
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped shallot
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon sugar
• 1/4 teaspoon freshly ground pepper, divided
• 1 15-ounce can small white beans, rinsed
• 1/3 cup chopped roasted red peppers
• 4 cleaned sea bass (about 5 ounces each)
• 12 thin slices of lemon, (1-2 lemons)
• 2/3 cup brown rice
• tossed salad

1. 1. Whisk chopped tarragon, lemon juice, oil, shallot, 1/4 teaspoon salt, sugar and 1/8 teaspoon pepper in a medium bowl until combined. Reserve 2 tablespoons of the dressing; add beans and peppers to the rest and toss to combine.
2. 2. Preheat grill to medium-high. Coat a large fish-grilling basket with cooking spray. Stuff each trout with 3 slices lemon and 1 tarragon sprig. Sprinkle inside and out with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Place in the basket.
3. 3. Grill the fish until the skin is golden and crispy, 4 to 5 minutes per side. Carefully remove the lemon and tarragon, drizzle the fish with the reserved dressing and serve with the bean salad.

lemon juice, extravirgin olive oil, shallot, kosher salt, sugar, freshly ground pepper, white beans, red peppers, bass, thin, brown rice, salad

Taken from www.epicurious.com/recipes/member/views/grilled-whole-trout-with-lemon-tarragon-bean-salad-52861291 (may not work)