Amberjack, Grilled w Country-style Dijon Cream Sauce​

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

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