Grilled Whole Trout With Lemon-Tarragon Bean Salad
INGREDIENTS
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1/4 cup fresh tarragon, plus 4 whole sprigs, chopped
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3 tablespoons lemon juice
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2 tablespoons extra-virgin olive oil
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1 tablespoon shallot, chopped
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1 teaspoon kosher salt, divided
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1/4 teaspoon sugar
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1/4 teaspoon freshly ground pepper, divided
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1 15-ounce can small white beans, rinsed
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1/3 cup roasted red peppers, chopped
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4 cleaned whole rainbow trout (about 5 ounces each)
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12 thin slices of lemon (1-2 lemons)
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