Directions

1. Combine bread crumbs, parsley, garlic salt, and tarragon. Set aside.

2. Beat egg white with fork or whisk until frothy. Dip fish into egg white then coat with bread crumb mixture.

3. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.

Yield:

2 servings

Tips:

If fresh trout is purchased, it should be refrigerated for no more than 2 days before grilling. Whole trout, purchased frozen, can be kept in the freezer for 2 months.

Substitutions:

¾ teaspoon of salt and ¼ teaspoon of garlic powder can be substituted for 1 teaspoon of garlic salt.