TARRAGON MARLIN STEAKS WITH VERMOUTH

Tarragon Marlin Steaks with Vermouth image

Number Of Ingredients 5

1/2 cup dry vermouth or 1/4 cup lemon juice plus 1/4 cup water
1/4 teaspoon aromatic bitters
4 large sprigs tarragon
1 1/2 pounds marlin tuna or opah steaks 1 to 1 1/2 inches thick
1 1/2 teaspoons chopped fresh or 1/2 tsp dried tarragon leaves

Steps:

Mix vermouth and bitters in shallow nonmetal dish. Add 2 sprigs tarragon. Add fish, turning to coat with marinade. Top fish with remaining 2 sprigs tarragon. Cover and let stand, turning once, at least 15 minutes but no longer than 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain fish discard marinade but not the tarragon sprigs. Place all 4 tarragon sprigs directly on hot coals. Immediate cover and grill fish 4 inches from medium heat 10 to 15 minutes, turn-ing once, until fish flakes easily with fork. Remove fish to platter. Sprinkle with chopped tarragon.1 Serving: Calories 160 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 65mg Sodium 60mg Carbohydrate 0g (Dietary Fiber 0g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves