1/2 c. fresh lemon juice
1 tbsp. minced lemon zest
1/4 c. Dijon mustard
3 tbsp. finely chopped tarragon
2 tbsp. finely chopped chives or scallions
1/4 c. olive oil
1/4 tsp. black pepper
6 1/2 lb. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs

Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.

Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.

Prepare barbecue for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish with lemon slices and parsley. Serve immediately.