Grilled Halibut With Lemon Tarragon Mustard

• fresh lemon juice↗1⁄2 cup
• minced lemon, zest of1 tablespoon
• Dijon mustard↗1⁄4 cup
• finely chopped fresh tarragon (fresh preferred) or dried tarragon3 tablespoons
• finely chopped fresh chives (or a combination) or scallions2 tablespoons
• olive oil↗1⁄4 cup
• salt & freshly ground black pepper
• halibut steaks6

  8 ounce steaks

• lemon slice

  for garnish

• fresh tarragon

  for garnish

Step-by-step instructions

1. 1

   In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.

2. 2

   Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.

3. 3

   Prepare your barbecue or grill pan to medium temperature.

4. 4

   Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.

5. 5

   Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.

6. 6

   Goes nicely with a rice salad!

7. 7

   Note: you can also use this recipe with salmon steaks or fillets.

8. 8

   Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.