GRILLED CRAWFISH WITH SPICY TARRAGON BUTTER
Steps:
- Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water.
- Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
- Combine the butter, hot sauce, tarragon and cayenne in a food processor. Process until smooth. Season with salt and pepper.
- Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally.
- Meanwhile, melt the spicy tarragon butter in a saucepan or skillet. Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter. Serve immediately.
FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC
Steps:
- Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
- Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.
BAKED FISH WITH TARRAGON
Make and share this Baked Fish With Tarragon recipe from Food.com.
Provided by Jessica Costello
Categories Summer
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place lemon slices on bottom of large baking pan.
- Place fish on top of lemons.
- Pour melted butter over vish.
- Sprinkle with chives and tarragon.
- Cover with crushed crackers.
- Salt and pepper to taste.
- Bake for 20-30 minutes or until fish is done.
Nutrition Facts : Calories 207.6, Fat 13.1, SaturatedFat 7.6, Cholesterol 106.7, Sodium 164.3, Carbohydrate 0.6, Fiber 0.1, Protein 21.2
RADISHES WITH TARRAGON BEURRE BLANC
We've taken the French tradition of eating radishes with salt and butter (which tames the vegetable's bite) just a step farther. Serve the beurre blanc and salt in small individual dishes so guests can dip as they like. This fresh, springtime hors d'oeuvre would be well matched with steak or grilled fish.
Time 15m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.
- Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in juice, tarragon, and salt and pepper to taste.
- Serve beurre blanc in a separate dish with radishes and salt.
BROILED FISH WITH TARRAGON SAUCE
The delicate flavor of this fish pairs perfectly with the tangy sauce. A yummy hint of honey comes through. Serve it with crusty bread, mixed vegetables or rice to help soak up the sauce.-Robin Pratt, Athens, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place fish on a lightly greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon zest. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish.
Nutrition Facts : Calories 186 calories, Fat 1g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 276mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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