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Instructions |
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1.
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To make the grilling sauce, combine the olive oil, lime juice, red onion, tarragon, salt, and white pepper in a medium-size bowl and mix thoroughly with a whisk.
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2.
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Brush the trout fillets with the sauce and place (top side down) on a hot, oiled grill. Turn after about five minutes, or when the fish is halfway cooked. After turning, brush the tops of the fillets with a small amount of additional grilling sauce. Continue cooking for about five more minutes, or until the fish is fully cooked through. Garnish with a sprinkling of fresh chopped tarragon and a slice of lime.
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3.
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Salmon or other game fish suitable for grilling may be substituted for the lake-trout fillets.
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