Six O'Clock Solution: Grilled cod with lime and tarragon made easy

Fish specialist John Bil, who died recently in Toronto, has left his mark on his industry with his handsome cookbook, Ship To Shore: Straight Talk from the Seafood Counter (House of Anansi, $34.95).
His goal was to “demystify” fish and its cooking, and he succeeds with his combination of careful information about all the popular species, including a clean bill of health he gives to most farm-raised varieties.
His simple grilled recipe, which starts with simmering up a quick seasoning