Grilled Fish with Lime and Tarragon

Rinse fish; pat dry. In a small bowl, whisk together the oil, lime juice, onion, dried tarragon, salt and white pepper. Remove 2 tablespoons of mixture from the bowl (to avoid cross-contamination) and brush it over the fish.

Place fish on a well-oiled rack of a gas or charcoal grill directly over medium heat. (Or, for easier turning, place fish in a greased grill basket.) Cover and grill for 2 minutes (3 minutes for thicker fillets); turn. Cover and grill 2 to 4 minutes more or until fish flakes easily when tested with a fork. Transfer to serving platter. Brush with some of the remaining oil mixture and garnish with fresh tarragon. Pass remaining sauce for drizzling, if desired.