Grilled Halibut in
Lemon Mustard-Tarragon #2

2 servings

• 1/4 cup fresh lemon juice
• 1/2 Tablespoon grated lemon rind
• 2 Tablespoons Dijon mustard
• 1 Tablespoon dried tarragon
• 1 scallion, finely chopped
• 1/4 teaspoon pepper
• 2 Tablespoons olive oil
• 2 6 ounce halibut fillets
•    Garnishes: Lemon Slices, Fresh
     Tarragon Sprigs

Combine first 7 ingredients in a small bowl; whisk well. Place fillets in heavy plastic bag; pour marinade over fillets. Seal bag securely; place in refrigerator 30 minutes.

Remove fillets from marinade, discarding marinade (therefore much of the olive oil calories). Grill, covered, over medium-high coals 5 to 7 minutes on each side or until fish flakes easily when tested with a fork. Garnish, if desired.

OR cook on your Foreman Grill for about at 300° for 6-8 minutes. (Note: An easy way to clean up the mess on the older Foreman Grill is to wet a couple of paper towels and place them on the grills; heat for 2 minutes; throw away the hot paper towels and just wipe off the grills.)

Bon appetit!