4 fresh or frozen salmon steaks, cut 3/4 inch thick (about 1 lb.)
1 tsp. finely shredded orange peel
1/4 cup orange juice
1/4 cup lime juice
1 Tbsp. champagne vinegar or white wine vinegar
1 tsp. olive oil
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
1/8 tsp. pepper
Thaw fish, if frozen. For the marinade, in a small bowl combine the orange peel, orange juice, lime juice, vinegar, olive oil, tarragon, salt, and pepper.
Place fish in shallow nonmetal baking dish; pour marinade over fish. Cover and marinate in the refrigerator for 45 minutes, turning the fish once. Drain fish, reserving the marinade.
Place fish on greased grill rack directly over medium coals. Grill, uncovered, till fish just begins to flake easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness). Turn the fish halfway through the grilling time and brush with reserved marinade.