Instructions: In a mixing bowl, whisk 1 cup of olive oil, mustard and garlic. Season with salt and pepper. Toss the vinaigrette with the tarragon, tomatoes, onions and peas. Cover and refrigerate for at least 1 hour before serving. Bring to room temperature before serving.

Preheat the grill. Season the fish with the oil, salt and pepper. Place the fish on the grill and cook for 5 to 6 minutes on each side. Remove from the grill.

To serve, place the vegetables in a mound in the center of each plate. Place the fish on top of the vegetables. Spoon some of the vinaigrette over each fish. Garnish with parsley and Hushpuppies.

This recipe yields 4 servings.

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