• 1/4 c Chablis or other dry white wine
• 2 tb fresh lemon juice
• 4 (4-ounce) haddock fillets 
• 1/2 ts dried whole dill weed
• 1/2 ts dried whole tarragon
  1/4 ts salt
• 1/8 ts white pepper
• 1 vegetable cooking spray
• 1 lemon wedges

Directions

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.