Combine oil, wine, parsley, and tarragon; stir well. Pat fillets dry with paper towels. Brush each side of fillets with oil mixture. Grill 5-inches over low coals 8 to 10 minutes on each side or until fish flakes easily when tested with a fork, basting often with oil mixture. Top each fillet with Lemon-Tarragon Sauce. Garnish with lemon, if desired.