Grilled Sweet and Tangy Fish

Grilled Sweet and Tangy Fish


93 people made this

A sweet and tangy dressing containing lemon juice, Dijon mustard, raspberry vinegar, honey and tarragon is coated onto fish as it grills.


Serves: 4 

  • 2 tablespoons butter
  • 3 teaspoons lemon juice, divided
  • 1 tablespoon melted butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon raspberry vinegar
  • 2 teaspoons honey
  • 1 teaspoon diced fresh tarragon
  • 1 pinch salt and pepper, to taste
  • 500g boneless white fish fillets

Preparation:12min  ›  Cook:8min  ›  Ready in:20min 

  1. Preheat the oven grill. Place a sheet of aluminium foil on a baking tray and coat with 2 tablespoons butter.
  2. In a bowl whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt and pepper.
  3. Place the fish fillets on the prepared baking tray and grill about 3 minutes in the preheated oven. Turn and drizzle with about half the lemon juice dressing mixture.
  4. Continue grilling about 3 minutes then turn and drizzle with remaining dressing. Continue grilling about 2 minutes or until fish is easily flaked with a fork.
  5. Remove from heat and sprinkle with remaining lemon juice to serve.

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Reviews (1)


This was sooooo easy to make and really delicious. I was surprised the combination of mustard, tarragon and lemon juice worked but it did . Thank you, this recipe is a keeper. - 11 Aug 2012

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