Steelhead Trout With A Creamy Tarragon Sauce - cooking recipe

Ingredients

1 steelhead fillet, skin on
1/2 cup Hellmann's mayonnaise
1/4 cup creole mustard
3 -4 tablespoons tarragon, minced
1 -2 tablespoon fresh lemon juice
fresh ground black pepper
canola oil

Preparation

Preheat the oven to 450 degrees.
Place a large broiler pan in the oven and let that heat.
Lightly oil the skin of the trout.
Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
Spread on the meat of the trout.
Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
Serve!