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Grilled Amberjack with Country-Style Dijon Cream Sauce

a plate of food on a table


  • 2 teaspoons salt-free steak grilling blend (such as Mrs. Dash)
  • 1 ½ teaspoons chopped fresh tarragon
  • Cooking spray
  • 4 (6-ounce) amberjack fillets (about 3/4 inch thick
  • 1 lemon
  • Country-Style Dijon Cream Sauce

Country-Style Dijon Cream Sauce:
¼ cup light mayonnaise
¼ cup fat-free sour cream
3 tablespoons water
1 ½ tablespoons country-style Dijon mustard
1 ½ teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
¼ teaspoon salt

Combine steak seasoning and tarragon in a small bowl; set aside. 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. While fish cooks, grate 1 teaspoon rind from lemon; squeeze juice to measure 1 tablespoon. Reserve lemon rind for Country-Style Dijon Cream Sauce. 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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