This recipe works best with fillets from dolphin, grouper, walleyes,
redfish, and other large species:
Olive oil
Tarragon vinegar
Lime juice (lemon juice may be used)
1. Marinate whole fillets in a bowl or large sealed plastic bag in
the refrigerator with three parts olive oil, one part tarragon
vinegar, and one part lime juice for at least two hours.
2. Place directly on medium hot grill. You may have to line your
grill with aluminum foil and poke numerous holes in it, to prevent the
fish from falling through.
3. Cook until white on bottom and turn once. Remove from grill when
fish separates easily.
