Instructions: Prepare grill.

In a heavy saucepan saute shallot in butter over moderate heat until softened. Add Burgundy, vinegar, and lemon juice and boil until reduced to a glaze. Remove from heat.

In another heavy saucepan whisk together Fish Stock or broth and 2 tablespoons evaporated milk just to a simmer. In a cup stir together cornstarch and remaining 2 tablespoons milk and whisk into stock mixture. Simmer 1 minute, whisking occasionally, and whisk into shallot mixture. Bring sauce to a boil, whisking, and whisk in tarragon and salt and pepper to taste. Keep sauce warm. (Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat before serving.)

Pat fish dry and season with salt and pepper. Grill fish, flesh-side down first on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until just cooked through. (Alternatively, brush a hot well-seasoned ridged grill pan with oil and grill fish over moderately-high heat.)

Serve fish with sauce.

This recipe yields 4 servings.

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