Photo by: 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.
Oxmoor House MARCH 2010
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.
Go to full version of
Grilled Amberjack with Country-Style Dijon Cream Sauce recipe
