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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
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Recipe for Grilled Whole Trout