Grilled Fish Fillets With Watercress Mustard

By Oprah
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1/4 cup Laurent du Clos Watercress Mustard or 1/4 cup Dijon mustard and 2 tablespoons minced watercress leaves

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 chopped fresh parsley

2 teaspoons fresh tarragon or 1 teaspoon dried tarragon

2 cloves garlic , crushed through a press

6 (6-ounce) firm white-fleshed fish fillets , such as tilapia, grouper or striped bass, skin removed

Salt and freshly ground black pepper

Lemon wedges, for serving

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