This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.
You will need:
- 1 1/2 pounds wild Alaskan salmon fillets
- 1/2 cup white wine
- 1/2 cup white vinegar
- 1 tsp dried tarragon
- 2 tsp Worcestershire sauce
- 2 T olive oil
- 2 cloves garlic, minced
- salt and pepper
2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.
3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.
If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).