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 vegetable 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.
Yield: 4 servings
BUTTERMILK AND CHEDDAR HUSHPUPPIES:
Preheat the fryer.
In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions and cheese. Mix together. Stir in the eggs, buttermilk, and water. Mix until fully incorporated. Fry one tablespoon of the batter at a time. Fry the hushpuppies for 2 to3 minutes or until they are golden brown. Stirring constantly will ensure even browning. Remove from the oil and drain on a paper plate. Season with Creole seasoning.
Yield: about 1 1/2 dozen