- 1/4 c Chablis or other dry white wine
- 2 tb fresh lemon juice
- 4 (4-ounce) haddock fillets
- 1/2 ts dried whole
- 1/2 ts dried whole tarragon
1/4 ts salt
- 1/8 ts white pepper
- 1 vegetable cooking spray
- 1 lemon
Combine wine and lemon juice in a shallow dish; add fish, turning to coat.
Sprinkle fish with dill weed and next 3 ingredients. Cover and marinate in
refrigerator 30 minutes.
Remove fish from marinade; discard marinade. Arrange fish in a wire
grilling basket coated with cooking spray; place on grill over medium-hot
coals. Cook 4 minutes on each side or until fish flakes easily when tested
with a fork.