Grilled Fish with Sherry Tarragon Vinaigrette
Serves 4-6
4 of your favorite skinless white fleshed fish (I like to use either swordfish, halibut, mahi mahi)
Olive oil for brushing
Salt and freshly ground black pepper
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 cup olive oil
Heat grill to high. Brush fish on both sides with oil and season with salt and pepper. Grill fish for 4 to 5 minutes on each side or until just cooked through.
Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning. Drizzle vinaigrette over the fish and serve.
