Grilled Fish with Lime and Tarragon
- Makes: 4 to 6 servings
- Hands On 15 mins
- Total Time 20 mins
At Angry Trout Cafe in Grand Marais, Minnesota, this grilled fish is often served as a salad, atop a "whatever is colorful and seasonal" mix of lettuce, veggies and fruits. (For the full effect, make the restaurant's Maple-Mustard Dressing, too.) But the fish is equally tasty as a stand-alone main.
skinless lake trout, salmon, or firm-fleshed white fish fillets (such as cod or sea bass), 1/2- to 1-inch thick*
extra-virgin olive oil
fresh lime juice
finely chopped red onion
dried tarragon, crushed
Fresh tarragon leaves
- Rinse fish; pat dry. In a small bowl, whisk together the oil, lime juice, onion, dried tarragon, salt and white pepper. Remove 2 tablespoons of mixture from the bowl (to avoid cross-contamination) and brush it over the fish.
- Place fish on a well-oiled rack of a gas or charcoal grill directly over medium heat. (Or, for easier turning, place fish in a greased grill basket.) Cover and grill for 2 minutes (3 minutes for thicker fillets); turn. Cover and grill 2 to 4 minutes more or until fish flakes easily when tested with a fork. Transfer to serving platter. Brush with some of the remaining oil mixture and garnish with fresh tarragon. Pass remaining sauce for drizzling, if desired.
- * Use your favorite firm-fleshed white fish fillets, such as cod or sea bass.
- For easier turning, place fish in a greased grill basket.
(Grilled Fish with Lime and Tarragon)Servings Per Recipe 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 13, fiber (g) 0, sodium (mg) 235, sugar (g) 0, Potassium (mg) 645, pro. (g) 36, calcium (mg) 81, cal. (kcal) 376, vit. A (IU) 194, iron (mg) 3, Fat, total (g) 25, vit. C (mg) 5, chol. (mg) 99, Thiamin (mg) 1, sat. fat (g) 4, Riboflavin (mg) 1, carb. (g) 1, Niacin (mg) 8, Monounsaturated fat (g) 15, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Folate (µg) 25