Whole Trout With Tarragon 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.
trout, cooking spray, salt, black pepper, tarragon, thin slices lemon, lowfat mayonnaise, mustard, garlic, tarragon sprigs
Taken from www.myrecipes.com/recipe/whole-trout-with-tarragon-aioli (may not work)