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.




  • 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.

Nutrition Facts

376 calories; 25 g total fat; 99 mg cholesterol; 235 mg sodium. 1 g carbohydrates; 36 g protein;