Fresh tarragon adds flavorful depth to this lionfish dish. You can substitute lionfish with any white fish, such as triggerfish, grouper or snapper.
In small bowl, combine softened margarine with salt, paprika, pepper, onion, parsley, tarragon and lemon juice.
Place fish on lightly greased broiler pan. Spread with half of the margarine mixture. Broil about 4 inches from heat until fish is done, about 5 to 6 minutes. Spread again with margarine mixture about halfway through cooking time. Serve with pan juices, if desired.
Contributed by Joyce Taylor