Best Flathead Fillets With A Tarragon Butter Recipes

Flathead Fillets With a Tarragon Butter image

Provided by The Flying Chef

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

12 -16 small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your p)
2 tablespoons plain flour
2 -4 teaspoons garlic powder (Depending on personal taste.)
2 medium sweet potatoes (about 500g in weight.)
salt and pepper
200 g baby asparagus
200 g snow peas
80 g melted butter
1 1/2 tablespoons tarragon, coarsely chopped

Steps:

Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
Boil, steam or microwave the asparagus and snow peas until just tender.
Mix tarragon with melted butter.
To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.

Fish Fillets With Lemon Tarragon Butter image

Provided by TXOLDHAM

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 4

3/4 lb white fish fillet (cod, sole, orange roughly, talapia, mahi mahi)
3 tablespoons butter, divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon

Steps:

Salt and pepper tops of fish.
Melt 1 tablespoon butter in a skillet.
Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
Remove to a platter.
Over low heat, add remaining 2 tablespoons butter to skillet.
Stir in lemon juice and tarragon.
Spoon over fish.

Nutrition Facts : Calories 316, Fat 19.7, SaturatedFat 11.4, Cholesterol 160.1, Sodium 247.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 32

Filet Mignon With Tarragon Butter image

Provided by RecipeNut

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

16 ounces trimmed beef tenderloin steaks (1-1/4 to 1- 1/2 inches thick)
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
1 garlic clove, minced
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon

Steps:

Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.

Skillet Fish with Lemon Tarragon

Provided by donna clark

Categories Fish

Time 15m

Number Of Ingredients 8

2 tsp butter
4 tsp lemon juice, divided
1/2 tsp grated lemon peel
1/4 tsp dried tarragon
1/4 tsp prepard mustard
1/8 tsp salt
2-4 lean white fish fillers ( about 1/2 pound each ) rinsed and patted dry
1/4 tsp paprika

Steps:

1. Combine butter, 2 teaspoons lemon juice, lemon peel, tarragon, mustard and salt in a small bowl. Stir until well blended and set aside. ( double this if using more than 3 pieces or more of fish)
2. Coat a nonstick skillet with cooking spray, heat over medium heat.
3. Drizle fish fillets with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.Place fillets in skillet, paprika side down, cook 3 minutes. Gently turn and cook 3 minutes longer or until fish begins to flake when tested with a fork. Place fillets on serving palte top with butter mixture.