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home > recipes > seafood > broiled trout with tarragon and lime
from New Jersey, USA Broiled Trout with Tarragon and Lime Broiled Trout with Tarragon and Lime Servings: 4 2 whole rainbow trout (8 to 10 oz each) 1 T olive oil 1 fresh tarragon bunch, chopped 1 small fresh Italian parsley bunch, chopped 1 lime, thinly sliced Preheat broiler. Brush trout skin and cavities with oil. Season with salt and pepper. Place 1 t each of chopped tarragon and parsley plus 2 lime slices into each trout cavity. Fold trout closed. Spread remaining tarragon and parsley sprigs and lime slices on broiler pan as a bed for trout. Top tarragon, parsley and lime with trout. Broil trout about 4" from heat source until skin is brown, about 5 minutes. Using a spatula, carefully turn trout over and broil until trout are cooked through, about 4 minutes. Arrange trout on serving platter. Garnish with lime wedges and serve.

Broiled Trout with Tarragon and Lime


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(posted July 13, 1997)

from New Jersey, USA

Broiled
Trout with Tarragon and Lime

Broiled
Trout with Tarragon and Lime
Servings: 4

2 whole
rainbow trout (8 to 10 oz each)
1 T
olive oil
1 fresh
tarragon bunch, chopped
1 small fresh
Italian
parsley bunch, chopped
1
lime, thinly sliced

Preheat broiler.
Brush trout skin and cavities with oil. Season with salt
and pepper. Place 1 t each of chopped
tarragon and parsley plus 2 lime
slices into each
trout cavity. Fold trout closed. Spread remaining tarragon
and
parsley sprigs and lime slices on broiler pan as a bed for trout. Top
tarragon, parsley and lime with trout. Broil trout about 4" from heat source
until
skin is brown, about 5 minutes. Using a spatula, carefully turn trout
over and
broil until trout are cooked through, about 4 minutes. Arrange
trout on serving platter. Garnish with lime wedges and serve.





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