Ingredients

· 1/4 cup chopped fresh tarragon+4 whole sprig

· 3 tablespoons lemon juice

· 2 tablespoons extra-virgin olive oil

· 1 tablespoon chopped shallot

· 1 teaspoon kosher salt, divided

· 1/4 teaspoon sugar

· 1/4 teaspoon freshly ground pepper, divided

· 1 15-ounce can small white beans, rinsed

· 1/3 cup chopped roasted red peppers

· 4 cleaned sea bass (about 5 ounces each)

· 12 thin slices of lemon, (1-2 lemons)

2/3 cup brown rice

tossed salad

Preparation

  1. Whisk chopped tarragon, lemon juice, oil, shallot, 1/4 teaspoon salt, sugar and 1/8 teaspoon pepper in a medium bowl until combined. Reserve 2 tablespoons of the dressing; add beans and peppers to the rest and toss to combine. 2. Preheat grill to medium-high. Coat a large fish-grilling basket with cooking spray. Stuff each trout with 3 slices lemon and 1 tarragon sprig. Sprinkle inside and out with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Place in the basket. 3. Grill the fish until the skin is golden and crispy, 4 to 5 minutes per side. Carefully remove the lemon and tarragon, drizzle the fish with the reserved dressing and serve with the bean salad.