Title: Tarragon Trout
Categories: Shellfish Bbq
Yield: 6 Servings

2		8-10 oz. trout; with heads o
1/4	c	Water
1/4	c	Olive oil
1/2	tb	Tarragon leaves
1/2	c	White vinegar
1	tb	Dijon mustard
1/2	tb	Shallots; minced
1/4	ts	Salt
1/4	ts	Black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3-4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

Serves 6.

UW Sea Grant Advisory Services.

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