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This recipe requires 2 hours to marinate before grilling.
2 pounds white seabass fillet
1 clove garlic, chopped
1 small shallot, chopped
1 teaspoon tarragon, dry
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons white wine
2 tablespoons olive oil
1. Mix all marinade ingredients in a small shallow glass dish. Cut fish into four equal size pieces and put them in the marinade.
2. Place fish in the fridge and let marinate for one hour. Turn fish over and marinate for one more hour.
3. Cook fish on a barbecue grill for about eight to ten minutes. Bend one fillet open to look inside and see if it is cooked to your liking. Serve fish with a drizzle of olive oil and lemon, and plate with cajun sweet potatoes and garlic kale (see above).