2 tbsp. olive oil
1 tbsp. dry white wine or lemon juice
2 tsp. chopped fresh tarragon (or 1 tsp. dried)
1/4 tsp. each salt & pepper
4 (6 oz.) salmon trout or rainbow trout fillets
For garnish: Tarragon sprigs & lemon wedges

1. Put oil, wine, tarragon, salt and pepper into a heavy plastic bag. Add fillets. Close bag and turn to coat fish. Refrigerate 1-2 hours, turning once or twice.

2. Grill fish in lightly oiled wire basket or on grilling screen over hot coals 5-7 minutes, turning once, until fillets are barely opaque in thickest part when tested with knife. Or broil on oiled broiler pan rack as close to heat as possible, 5-7 minutes without turning fish. Garnish with tarragon and lemon wedges.