Lemon tarragon grilled fish

1/2 c. salad dressing
1/4 c. lemon juice
1 tbsp. dijon mustard
2 tsp. dried tarragon leaves, crushed
1 tsp. freeze dried chopped chives
1 tsp. grated lemon peel
1/8 tsp. white pepper
1 to 1 1/2 lbs. halibut, salmon or sword fish fillets or steaks, 1 inch thick

Mix all ingredients except fish. Pour over fish. Marinate in refrigerator 2 hours. Drain, reserving marinade. Place fish on greased rack of broiler pan or grill. Broil or grill over low coals, uncovered, on both sides until fish flakes easily with a fork, brushing frequently with reserved marinade.