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.

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)

METHOD:

• Whisk chopped tarragon, lemon juice, oil, shallot, 1/4 teaspoon salt, sugar and 1/8 teaspoon pepper in a medium bowl until combined. Reserve 2 tablespoons of the dressing; add beans and peppers to the rest and toss to combine.
• Preheat grill to medium-high. Coat a large fish-grilling basket with cooking spray. Stuff each trout with 3 slices lemon and 1 tarragon sprig. Sprinkle inside and out with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Place in the basket.
• Grill the fish until the skin is golden and crispy, 4 to 5 minutes per side. Carefully remove the lemon and tarragon, drizzle the fish with the reserved dressing and serve with the bean salad.