Grilled Lemon Trout with Fennel and Tarragon from Scott Schymik

Grilled Lemon Trout with Fennel and Tarragon

Ingredients: Serves 4

4 3/4 inch thick trout fillets
2 thinly sliced fennel bulbs
salt and pepper to taste
1 tbsp minced fresh tarragon
1 lemon for juicing
3 tbsp olive oil


Directions:
Place fennel, and trout on a plate or shallow bowl. Salt and pepper the plate, and sprinkle tarragon over the top. Squeeze the lemon and olive oil over the fennel and trouit. marinate for at least 10 minutes flipping once. Grill the fennel and trout, skin side down to start, on medium high heat on a well oiled grill for 4 minutes on each side. Serve with lemon slices and the frond of the fresh fennel.