2 tablespoons melted butter
1/4 cup lemon juice
1 tablespoon lemon zest
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon white pepper
4 flounder fillets
1 teaspoon dijon mustard
1/2 cup cream
Heat grill and spray with cooking spray.
In a small bowl, combine butter, 2 tablespoons of the lemon juice, 1 teaspoon of the lemon zest, 1 teaspoon of the tarragon, salt, and pepper.
Brush fillets with mixture and grill 4-5 minutes, turning once.
Meanwhile, in a bowl, combine remaining lemon juice, lemon zest, tarragon, and mustards. Graduallly beat in cream in a thin stream. Continue beating until cream forms soft peaks.
Tope each fillet with cream to serve.
from Fish on the Grill.