Recipe archived from 1950s Weber Grill recipe booklet. Other Great Lakes fish such as trout, lake perch & bluegill can be substituted.
SUGGESTED FOR USE WITH FISH FILLETS OR FISH STEAKS
1 - cup dry vermouth or white wine
¼ - cup salad oil
1 - teaspoon tarragon
Marinade fish for several hours before cooking.
Season with salt and pepper to suit individual taste.