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Ingredients

• 1/4 cup  chopped fresh tarragon, plus 4 whole sprigs
• 3 tablespoons  lemon juice
• 2 tablespoons  extra-virgin olive oil
• 1 tablespoon  chopped shallot
• 1 teaspoon  kosher salt, divided
• 1/4 teaspoon  sugar
• 1/4 teaspoon  freshly ground pepper, divided
• 1 15-ounce can  small white beans, rinsed
• 1/3 cup  chopped roasted red peppers
• 4   cleaned whole rainbow trout, (about 5 ounces each; see Shopping Tip)
• 12 thin slices of  lemon, (1-2 lemons)

Description

This Freshwater Favorite Is A Snap On The Grill. Grilling With The Skin On Keeps The Fish From Falling Apart And Gives The Skin A Delightful Crispy Texture. Grill Some Garlic-rubbed Bread And Enjoy A Glass Of Sauvignon Blanc.

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