Grilled Trout with Tarragon
The sweetest and most delicate-tasting trout are abundant in the Armenian lakes and Georgian mountain brooks of the Caucasus. This fish tastes best grilled outdoors. Serve on a bed of tarragon sprigs garnished with pomegranate seeds, if available.
Cooking Methodbroiling, grilling
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, savory
- 2 cloves garlic, minced
- ¼ teaspoon coarse kosher salt
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 6 to 8 sprigs fresh tarragon, leaves chopped, stems crushed with the back of a knife
- Freshly ground black pepper, to taste
- 4 brook trout (about ¾ pound each), heads and tails left on, cleaned, rinsed, and patted dry
- Pomegranate seeds for garnish (optional)
- Fresh tarragon sprigs for garnish
Using the back of a spoon, mash the garlic and salt to a paste in a shallow glass or ceramic dish. Whisk in the oil, lemon juice, chopped tarragon sprigs, and pepper.
Add the fish to the marinade and turn to coat completely. Cover and refrigerate for 30 minutes.
Prepare coals for grilling until covered with white ash, or preheat the broiler. Oil the grill or broiler rack.
Remove the fish from the marinade, reserving the marinade, and make a few crosswise incisions in the skin to prevent it from breaking during grilling.
Grill or broil the fish 2 to 3 inches away from the heat, basting lightly with the reserved marinade. After 5 minutes, turn the fish and grill until opaque throughout, 5 to 6 minutes more.
Serve garnished with pomegranate seeds and tarragon sprigs.
1990 Anya von Bremzan and John Welchman