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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.

Source: Midwest Living


Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 25g; cholesterol 99mg; saturated fat 4g; carbohydrates 1g; mono fat 15g; poly fat 4g; protein 36g; vitamin a 193.5IU; vitamin c 5mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 7.7mg; vitamin b6 0.4mg; folate 25.3mcg; vitamin b12 13.3mcg; sodium 235mg; potassium 645mg; calcium 81mg; iron 2.8mg.