4 (about 10 oz. each) whole sm. trout, cleaned (boned if desired)
4 tbsp. olive oil
Salt and pepper
2 med. lemons, sliced
2 med. limes, sliced
1 bunch flat-leaf parsley
1/2 c. fresh tarragon sprigs or 1 tsp. dried tarragon

Yields 4 servings. Preparation and cooking time: 20 minutes.

Preheat broiler. Brush trout liberally inside and out with oil and sprinkle with salt and pepper.

Stuff cavities with 2 slices each of lemon and lime and several sprigs each of parsley and tarragon. (If using dried tarragon, sprinkle each with 1/4 teaspoon). Skewer cavity shut.

If using broiler, lay several lemon and lime slices and several parsley and fresh tarragon sprigs on rack in shallow broiler pan. Lay trout atop fruits and herbs.

Broil about 4 inches from heat for 4 minutes. Carefully turn fish with spatula and broil 4 to 5 additional minutes until skin is well browned and crisp and fish is just cooked through. Remove skewers and herbs and citrus from cavity of fish.

Lay fish on serving plates. Garnish lavishly with remaining parsley, tarragon and sliced fruits from cavity and from broiler pan.

Note: Fish can be cooked on grill. Omit broiling "bed" of sliced fruits and herbs. Instead, lay fruit slices and fresh herbs atop fish during last 4 to 5 minutes of broiling.