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Lemon-mustard Halibut with Tarragon
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½ cup fresh lemon juice
1 tbsp. minced lemon zest
¼ cup Dijon mustard
3 tbsps. finely chopped tarragon or 1 tbsp. dried tarragon
2 tbsps. finely chopped scallions
2 tbsps. olive oil
Salt and pepper to taste
Four 6-oz. halibut fillets or steaks
1 lemon, cut in wedges
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Combine lemon juice, zest, mustard, tarragon and scallions. Slowly stir in oil, whisking well. Add salt and pepper to taste. Arrange halibut in a shallow glass or ceramic dish and pour marinade over the fish. Turn fish to coat evenly. Cover and refridgerate for 1 hour.
Preheat grill or broiler. Cook fish about 3 inches from heat source for 5 to 7 minutes on each side. Serve with lemon wedges.
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