Grilled Amberjack with Country-Style Dijon Cream Sauce

Grilled Amberjack with Country-Style Dijon Cream Sauce Recipe
Oxmoor House
Prepare the cream sauce ahead, if you like—just be sure to reserve the lemon juice for the fish. Pick up a whole wheat baguette from the bakery at your supermarket, and steam fresh asparagus to make this meal quick and easy.


4 servings (serving size: 1 fillet, about 3/4 teaspoon lemon juice, and 3 tablespoons cream sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 256
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 0.8 g
Monofat 4 g
Polyfat 3 g
Protein 37.2 g
Carbohydrate 6.3 g
Fiber 0.6 g
Cholesterol 83 mg
Iron 0.1 mg
Sodium 473 mg
Calcium 39 mg


2 teaspoons salt-free steak grilling blend (such as Mrs. Dash)
1 1/2 teaspoons chopped fresh tarragon
Cooking spray
4 (6-ounce) amberjack fillets (about 3/4 inch thick)
1 lemon


1. Combine steak seasoning and tarragon in a small bowl; set aside.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat fillets with cooking spray, and rub with seasoning mixture. Add fish to pan. Cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork.

3. While fish cooks, grate 1 teaspoon rind from lemon; squeeze juice to measure 1 tablespoon. Reserve lemon rind for Country-Style Dijon Cream Sauce.

4. Place 1 fillet on each of 4 serving plates. Drizzle fillets evenly with lemon juice, and top with a dollop of cream sauce.


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Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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