Grilled Amberjack with Dijon Cream Sauce

IngredientsGrilled Amberjack with Dijon Cream Sauce

2 teaspoons steak seasoning
1 1/2 teaspoons chopped fresh tarragon
Cooking spray
4 (6-ounce) Amberjack fillets
1 lemon
Dijon Cream Sauce (recipe follows)


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 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.

Dijon Cream Sauce


1/4 cup light mayonnaise
1/4 cup fat-free sour cream
3 tablespoons water
1 1/2 tablespoons country-style Dijon mustard
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt


Combine all ingredients in a small bowl, refrigerate until ready to use.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
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