Ingredients

2 Tbsp. olive oil
1 Tbsp. dry white wine or lemon juice
2 tsp. chopped fresh tarragon (or 1tsp. dried)
1/4 tsp. each salt & pepper
4 (6 oz.) salmon trout or rainbow trout fillets
For garnish:
Tarragon sprigs
lemon wedges

Cooking Instructions

1. Put oil, wine, tarragon, salt and pepper into a heavy plastic bag. Add fillets. Close bag and turn to coat fish. Refrigerate 1-2 hours, turning once or twice. 2. Grill fish in lightly oiled wire basket or on grilling screen over hot coals 5-7 minutes, turning once, until fillets are barely opaque in thickest part when tested with knife. Or broil on oiled broiler pan rack as close to heat as possible, 5-7 minutes without turning fish. Garnish with tarragon and lemon wedges.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)