Ingredients
1/4
cup white wine vinegar
1
tbsp chopped fresh tarragon
1
pound tuna, monkfish, or halibut fillets, cut into 1-inch chunks
Directions
1.
Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in pie dish. Pour half of vinaigrette over and turn to coat. Marinate 15 minutes at room temperature. Thread fish onto 4 metal skewers, about 5 chunks per skewer. Grill until fish chunks are just opaque in center, turning occasionally, about 5 minutes.
2.
Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately.
3.
Test-kitchen tip: If you don\'t have metal skewers, substitute the wooden ones. To prevent them from burning, be sure to soak the wooden skewers in water for 30 minutes before placing them on the grill.
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