Grilled Trout with Two Sauces
Author: Kitchens
  • 4 whole cleaned trout, about 12 ounces each
  • vegetable oil
  • walnut butter sauce or:
  • tarragon cream sauce
  • Walnut Butter Sauce
  • 1/2 Cup butter, divided
  • 1/2 Cup chopped walnuts
  • 3 Tablespoons Madeira wine
  • Tarragon Cream
  • 1/4 Cup olive or vegetable oil
  • 1/4 Cup whipping cream
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon finely chopped parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon pepper
  1. Cooking time is about 15 minutes, so prepare sauce ahead of time.
  2. Prepare grill and briquettes.
  3. Lightly rub outside of fish with vegetable oil.
  4. Grill fish on a well-oiled grid or in a well-oiled wire grill basket, on covered grill over medium-hot coals 7 minutes per side, or ap- proximately 10 minutes per inch thickness of fish. Test by prodding with a fork; fish should opaque inside.
  5. Serve with either sauce.
  6. Walnut Butter Sauce
  7. Heat 2 tablespoons butter in large skillet over medium heat until butter is melted. Add walnuts; cook and stir until walnuts are golden and fragrant. Reduce heat to low. Add remaining 6 tablespoons butter; stir until melted. Stir in Madeira. Serve warm.
  8. Tarragon Cream
  9. Whisk together all ingredients; refrigerate until shortly before serving. Serve cool.
  10. Makes about 1/2 cup.
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