Herbed butters are great on grilled fish, and the tarragon in this one goes especially well with trout and salmon. Try it with lake trout, arctic char, salmon, whitefish and pickerel too.
HANDS-ON TIME
20 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
2 tsp pink or mixed peppercorns
¼ cup butter, softened
2 tbsp chopped fresh tarragon (or 1 tsp dried)
1 tbsp lemon juice
½ tsp salt
2 whole trout (each about 625 g)
¼ tsp pepper
DIRECTIONS
On cutting board and using side of knife, lightly crush peppercorns; transfer to small bowl. Mash in butter, tarragon, lemon juice and ¼ tsp of the salt until smooth; set aside. (Make-ahead: Cover and refrigerate for up to 2 weeks. Let soften at room temperature before using.)
Sprinkle fish inside and out with pepper and remaining salt. Place in greased fish basket or on greased grill over medium-high heat; close lid and grill for 7 minutes. Turn basket (or loosen fish with spatula and, using 1 spatula over fish and 1 underneath, turn over). Grill until fish flakes easily when tested, about 8 minutes. Transfer to platter;
dot fish with butter.
NUTRITIONAL INFORMATION, PER SERVING: about 336 cal, 40 g pro, 18 g total fat (8 g sat. fat), 1 g carb, trace fibre, 142 mg chol, 456 mg sodium. % RDI: 13% calcium, 29% iron, 14% vit A, 12% vit C, 8% folate.
TIP FROM THE TEST KITCHEN
Unless otherwise specified, when we call for butter, we mean salted butter. If you have only unsalted on
hand, be sure to add a good pinch of salt to the mixture before mashing.
