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2 tbs. rice vinegar or white wine vinegar
2 tbs. olive oil
1 tbs. dijon mustard
1/2 tsp. dry tarragon leaves or 1/2 tbs. chopped fresh tarragon leaves
1/8 tsp. pepper
1-1 1/2 lbs. haddock fillets
In a large bowl whisk the vinegar, oil, mustard, tarragon and pepper.
Rinse fish and pat dry. Add the fish to the marinade and turn pieces
to coat completely; let marinate 15 minutes. Lay fish, overlapping
thin areas, in a shallow baking pan and drizzle with any remaining
marinade. Bake, uncovered, in a 450 degree F. oven until fish flakes
in the thickest part when prodded with a fork and flesh is opaque,
about 7 minutes for fish 3/4-inch thick. Makes 4 servings.
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