Ingredients
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2 teaspoons salt-free Steak
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1½ teaspoons chopped fresh Tarragon
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Cooking spray
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4 (6-ounce) Amberjack
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1 Lemon
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Country-Style Dijon Cream Sauce
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1⁄4 cup light Mayonnaise
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1⁄4 cup fat-free Sour Cream
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3 tablespoons Water
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1½ tablespoons country-style Dijon Mustard
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1½ teaspoons chopped fresh Tarragon
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1 teaspoon grated Lemon
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1⁄4 teaspoon Salt
Directions
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.
Steps
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1
Done
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Combine steak seasoning and tarragon in a small bowl; set aside. |
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2
Done
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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. |
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3
Done
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While fish cooks, grate 1 teaspoon rind from lemon; squeeze juice to measure 1 tablespoon. Reserve lemon rind for Country-Style Dijon Cream Sauce. |
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4
Done
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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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5
Done
|
Country-Style Dijon Cream SauceCombine all ingredients in a small bowl. |
