Tarragon Trout

Ingredients and Instructions

2 trout with heads on (8?10 oz.)

1/4 cup water

1/4 cup olive oil

1/2 tablespoon tarragon leaves

1/2 cup white vinegar

1 tablespoon Dijon mustard

1/2 tablespoon minced shallots

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a

boil. Cool, and add the remaining ingredients. Pour the marinade

over the trout. Refrigerate for 3?4 hours. Cook the trout on a

charcoal grill for 3 to 4 minutes brushing occasionally with

marinade.