Grilled trout with herbs and citrus-nut oil dressing

1) Heat an outdoor griddle or preheat a barbeque to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.

2) Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Cook the trout until an instant-read thermometer inserted into the thickest part of the fish registers 58C, turning once, about 5 mins per side. Set aside for 5 mins before serving.

3) Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.

4) Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.