Trout with Pink Peppercorn and Tarragon Butter Trout with Pink Peppercorn and Tarragon Butter

Author: Canadian Living

Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.

  • Portion size 4 servings



On cutting board and using side of knife, lightly crush peppercorns; transfer to small bowl. Add butter, tarragon, lemon juice and 1/4 tsp (1 mL) of the salt ; mix until smooth. Cover and refrigerate until firm. (Make-ahead: Refrigerate for up to 2 weeks.)

Sprinkle fish inside and out with pepper and remaining salt. Place in greased fish basket or on greased grill over medium-high heat; close lid and cook for 7 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Cook until fish flakes easily when tested, about 8 minutes.

With sharp pointed knife, cut skin at tail from belly to spine; run knife along belly between skin and flesh. Pull and roll up skin toward spine; dot flesh with butter.

Nutritional facts <b>Per serving:</b> about

  • Sodium 456 mg
  • Protein 40 g
  • Calories 336.0
  • Total fat 18 g
  • Cholesterol 142 mg
  • Saturated fat 8 g
  • Total carbohydrate 1 g


  • Iron 29.0
  • Folate 8.0
  • Calcium 13.0
  • Vitamin A 14.0
  • Vitamin C 12.0
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Trout with Pink Peppercorn and Tarragon Butter