Grilled Amberjack with Country-Style Dijon Cream Sauce

If you want, prepare a creamy sauce in advance — just do not forget to leave the lemon juice for the fish. Buy a whole grain baguette from your supermarket bakery and steam fresh asparagus to make this dish quick and easy.
Combine the steak seasoning and tarragon in a small bowl; set aside.Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Brush the fillet with cooking spray and sprinkle with the seasoning mixture. Put the fish in the pan. Cook for 3-4 minutes on each side, or until the fillet begins to peel off easily when pricked with a fork.While the fish is cooking, grate 1 teaspoon of lemon zest; squeeze out the juice to measure out 1 tablespoon. For the rustic Dijon cream sauce, leave out the lemon zest.Place 1 fillet on each of 4 serving plates. Drizzle the fillet evenly with lemon juice and top with a spoonful of cream sauce.