INGREDIENTS
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zest of 1 lime (about 2 teaspoons)
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juice of 2 limes (about 4 tablespoons)
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2 tablespoons Dijon mustard
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1 tablespoon extra-virgin olive oil
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3 tablespoons fresh tarragon, chopped
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1 tablespoon finely chopped chives or green onion
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1 teaspoon coarse salt
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coarsely ground black pepper
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4 1"-thick halibut steaks (about 3/4lb each)
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1 large red onion, sliced into 1/2" thick rings