2 halibut steaks, each weighing about 350 g (12 oz)
75 ml (5 tbsp) vegetable oil
75 ml (5 tbsp) tarragon vinegar
2 bay leaves
30 ml (2 tbsp) chopped parsley
1.25 ml (1/4 tsp) tarragon
5 ml (1 tsp) Worcestershire sauce
salt and freshly ground pepper
75 ml (5 tbsp) vegetable oil
75 ml (5 tbsp) tarragon vinegar
2 bay leaves
30 ml (2 tbsp) chopped parsley
1.25 ml (1/4 tsp) tarragon
5 ml (1 tsp) Worcestershire sauce
salt and freshly ground pepper
method
1. Put the halibut steaks into a shallow dish large enough to take the fish steaks in a single layer.
2. Mix the oil and vinegar, add the herbs, Worcestershire sauce and seasoning and stir well. Pour over the fish, turning them to coat well on both sides.
3. Cover the dish with foil and refrigerate for at least
3 hours, turning the fish occasionally.
4. Place the fish steaks on the grill rack and grill for 15 minutes or until the fish is tender, basting occasionally with the juices. The flesh should flake easily when tested with a fork.
2. Mix the oil and vinegar, add the herbs, Worcestershire sauce and seasoning and stir well. Pour over the fish, turning them to coat well on both sides.
3. Cover the dish with foil and refrigerate for at least
3 hours, turning the fish occasionally.
4. Place the fish steaks on the grill rack and grill for 15 minutes or until the fish is tender, basting occasionally with the juices. The flesh should flake easily when tested with a fork.
serving amount
serves 4
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