- 2 cloves garlic, minced
- ¼ teaspoon coarse kosher salt
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 6 to 8 sprigs fresh tarragon, leaves chopped, stems crushed with the back of a knife
- Freshly ground black pepper, to taste
- 4 brook trout (about ¾ pound each), heads and tails left on, cleaned, rinsed, and patted dry
- Pomegranate seeds for garnish (optional)
- Fresh tarragon sprigs for garnish
- Using the back of a spoon, mash the garlic and salt to a paste in a shallow glass or ceramic dish. Whisk in the oil, lemon juice, chopped tarragon sprigs, and pepper.
- Add the fish to the marinade and turn to coat completely. Cover and refrigerate for 30 minutes.
- Prepare coals for grilling until covered with white ash, or preheat the broiler. Oil the grill or broiler rack.
- Remove the fish from the marinade, reserving the marinade, and make a few crosswise incisions in the skin to prevent it from breaking during grilling.
- Grill or broil the fish 2 to 3 inches away from the heat, basting lightly with the reserved marinade. After 5 minutes, turn the fish and grill until opaque throughout, 5 to 6 minutes more.
- Serve garnished with pomegranate seeds and tarragon sprigs.