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Broiled Trout with Tarragon and Lime


2 whole rainbow trout (8 to 10 oz each)
1 tablespoon olive oil
1 fresh tarragon bunch, chopped
1 small fresh Italian parsley bunch, chopped
1 lime, thinly sliced

Preheat broiler. Brush trout skin and cavities with oil. Season with salt and pepper. Place 1 teaspoon each of chopped tarragon and parsley plus 2 lime slices into each trout cavity. Fold trout closed. Spread remaining tarragon and parsley sprigs and lime slices on broiler pan as a bed for trout. Top tarragon, parsley and lime with trout. Broil trout about 4 inches from heat source until skin is brown, about 5 minutes. Using a spatula, carefully turn trout over and broil until trout are cooked through, about 4 minutes. Arrange trout on serving platter. Garnish with lime wedges and serve.




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