Grilled Trout With Tarragon

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
374
FAT
106%
CHOL
25%
SOD
13%

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Ingredients for 4 servings

6 to 8 sprigs fresh tarragon , leaves chopped, stems crushed with the back of a knife

Fresh tarragon sprigs for garnish

4 brook trout (about ¾ pound each), heads and tails left on, cleaned, rinsed, and patted dry

Pomegranate seeds for garnish (optional)

Freshly ground black pepper , to taste

2 cloves garlic , minced

½ cup extra virgin olive oil

¼ teaspoon coarse kosher salt

¼ cup fresh lemon juice

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