Tarragon complements halibut’s mild flavor

Lemon Mustard Grilled Halibut with Tarragon is an appealing way to use tarragon, especially if this aromatic herb with its anise-like flavor is an unfamiliar ingredient to the cook.

Here, the herb is combined in a marinade with tangy accents of lemon, mustard and scallion to complement the mild flavor of the low-fat white fish. The fish absorbs flavor in the marinade for about an hour, then is quickly cooked by either grilling or broiling.

The recipe is among a selection of easy, nutritious dishes in “Quick and Healthy: Recipes for Vibrant Living” (Silverback, 2004, $25 paperback) by Julian Whitaker and the Whitaker Wellness Institute Nutrition Team.

The recipes are based on the use of mostly unprocessed ingredients, and do not prescribe any rigid diet plan; a straightforward nutrition analysis is provided with each recipe. Whitaker runs a medical clinic and puts out “Health and Healing” newsletter.

Lemon Mustard Grilled Halibut with Tarragon

1/2 cup fresh lemon juice

1 tablespoon minced lemon zest

1/4 cup Dijon mustard

3 tablespoons finely chopped tarragon or 1 tablespoon dried tarragon

2 tablespoons finely chopped scallions

2 tablespoons olive oil

Salt and pepper to taste

Four 6-ounce halibut fillets or steaks

1 lemon, cut in wedges

Combine lemon juice, zest, mustard, tarragon and scallions. Slowly stir in oil, whisking well. Add salt and pepper to taste. Arrange halibut in a shallow glass or ceramic dish and pour marinade over the fish. Turn fish to coat evenly. Cover and refrigerate for 1 hour.

Preheat grill or broiler. Cook fish about 3 inches from heat source for 5 to 7 minutes on each side. Serve with lemon wedges.

Yield: 4 servings

Nutrition per serving: 269 calories, 10 grams fat (1 gram saturated, 33 percent fat calories), 36 grams protein, 4 grams carbohydrate, 54 milligrams cholesterol,1 gram dietary fiber, 414 milligrams sodium.