FISH FILLETS WITH LEMON TARRAGON BUTTER
This one came from my stash. I can't remember its original source but it is one of our favorites. I love tarragon with anything!!
Provided by TXOLDHAM
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
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
GRILLED WHOLE MEDITERRANEAN FISH WITH AGED SHERRY-VINEGAR-TARRAGON VINAIGRETTE
Steps:
- Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
- Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.
Nutrition Facts : Calories 473 calorie, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 430 milligrams, Carbohydrate 3 grams, Protein 42 grams, Sugar 1 grams
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
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
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.
GRILLED FISH WITH TARRAGON BEURRE BLANC
I prefer a charcoal grill, but an indoor grill pan is fine. I like to use grouper or amberjack....a nice fish that will hold together on the grill.
Provided by Lynette !
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- 1. Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until the liquid is reduced to 2 tablespoons (about 9 minutes). Remove from the heat, and strain through a fine sieve over a measuring cup, pressing the mixture to release liquid. Discard the solids. Return the liquid to the pan.
- 2. Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
- 3. Sprinkle the fish evenly with salt and pepper. Heat a large grill pan (or cook on your grill.....preferred) over medium-high heat. Coat the grill with cooking spray. Add fish, and cook for 5 minutes on each side or until the desired degree of doneness. Serve with the sauce.
TARRAGON FISH AND VEGETABLES
Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
- Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
- Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 305, Carbohydrate 7 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 4 g
SKILLET FISH WITH LEMON TARRAGON "BUTTER"
If you like fish and want a fast no fuss meal with a lot of flavor then you will enjoy this. Any kind of fish can be used, Cod, orange roughy, flounder, haddock, halibut and sole fish work well .
Provided by donna clark
Categories Fish
Time 15m
Number Of Ingredients 8
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.
FOIL WRAPPED FISH WITH LEMON AND TARRAGON
I needed an easy recipe to cook on the grill during an excruciating kitchen remodel (18 months without a kitchen). I couldn't find exactly what I was looking for, so I created this recipe
Provided by DrBuzzetta
Categories Very Low Carbs
Time 25m
Yield 2 Pounds, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Place individual fillets on a large piece of aluminum foil.
- In a small bowl, combine 2 tablespoons butter and 1-2 tablespoons extra virgin olive oil and garlic, and heat bowl until melted.
- Spread butter and oil mixture evenly over each fillet.
- Distribute the sprigs of tarragon evenly over each fillet. (I had two fillets, so I put about 2-3 sprigs on each.).
- Sprinkle chopped chives over each fillet.
- Slice lemon into enough slices to cover each fillet. (I had 2.5 slices on each of my two fillets.).
- Grind fresh black pepper and pink Himalayen salt over each fillet to taste.
- Drizzle a little more extra virgin olive oil over each fillet.
- Seal foil around fillets as airtight as possible.
- Grill or bake at 400°F (High Grill) for about 10-12 minutes depending on thickness (about 10 minutes per inch).
- Serve with rice.
FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE
The mayo can also be made with dill.
Time 40m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
- Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
- Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.
FISH FILET WITH TARRAGON BUTTER
My aunt introduced me to tarragon...it's like human catnip. You can use the dried version, but fresh is better.
Provided by Jon Boy
Categories Fish
Time 30m
Number Of Ingredients 3
Steps:
- 1. Thaw fish, if frozen. Pick tarragon leaves from the stalks. You should have about 1/4 cup of loosely packed leaves.
- 2. Put leaves and butter in food processor. Pulse until leaves have a chopped consistency- don't over process.
- 3. Heat a non-stick skillet over medium heat. When heated, drop butter by 1 heaping spoonfull into the skillet. Immediately place a filet into the bubbly butter. Cook until desired doneness, usually light golden brown. Don't forget to flip. Repeat with each filet. Salt and pepper to taste. Enjoy.
TARRAGON FISH CHOWDER
Looking for a rich soup on a winter night? Enjoy this comforting fish chowder made in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling; reduce heat.
- Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk; heat through.
- Mix sour cream and flour; stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat; remove bay leaf.
Nutrition Facts : Calories 335, Carbohydrate 17 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 960 mg
TARRAGON GRILLED FISH AND VEGETABLES
Number Of Ingredients 8
Steps:
- 1. GRILL DIRECTIONS: Heat grill. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion cook and stir 2 to 3 minutes or until vegetables are crisp-tender.2. Cut four 18x12-inch pieces of heavy-duty foil. Place 1 orange roughy fillet on each sprinkle with salt and pepper, if desired. Top each fillet with 1/4 of vegetable mixture, tarragon and margarine. Wrap each packet securely using double-fold seals, allowing room for heat expansion.3. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until fish flakes easily with fork, rearranging packets several times during cooking. Open packets carefully to allow hot steam to escape.TIP: To bake packets in oven, place on 15 x 10 x 1-inch baking pan. Bake at 400°F. for 15 to 20 minutes.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 35 mg 12% * Sodium: 190 mg 8% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 26 g * Vitamin A: 230% * Vitamin C: 50% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 1/2 Very Lean Meat, 2 FatSee Cook's Note: Grilling Fish
Nutrition Facts : Nutritional Facts Serves
FISH SKEWERS WITH TARRAGON VINAIGRETTE
Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in pie dish. Pour half of vinaigrette over and turn to coat. Marinate 15 minutes at room temperature. Thread fish onto 4 metal skewers, about 5 chunks per skewer. Grill until fish chunks are just opaque in center, turning occasionally, about 5 minutes.
- Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately.
TARRAGON FISH
Using the air fryer to make this tasty fish makes dinner super fast and easy.
Provided by Beverley Williams
Categories Fish
Time 10m
Number Of Ingredients 4
Steps:
- 1. Brush each filet with melted butter.
- 2. Sprinkle each fillet with 1/8 tsp. garlic powder and 1/4 tsp. dry tarragon.
- 3. Place in basket for air fryer in a single layer.
- 4. Set fryer for 350 degrees. Cook the fillets for about 5 minutes or until done. (flake with a fork)
- 5. Serve immediately.
- 6. If you don't have an air fryer...season as directed then bake at 375 degrees or 30 minutes or until done.
- 7. NOTE: I have the larger air fryer. If yours is smaller you may need to cook the fish in batches. But it cooks so fast it won't be a problem.
TARRAGON-TOMATO FISH
Make and share this Tarragon-Tomato Fish recipe from Food.com.
Provided by MA HIKER
Categories Very Low Carbs
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F or grill to medium-high.
- Season the fish with salt and pepper and drizzle with 2 tablespoons olive oil to coat.
- In a bowl, combine the tomatoes, shallots, and tarragon; season to taste with salt and pepper.
- Toss with remaining 2 tablespoons olive oil.
- Cover a baking sheet with foil. Range 4 piles, each with 2 lemon slice, 1 fish fillet and a quarter of the tomato-shallot mixture.
- Cover with another sheet of foil and pinch together on all four sides to seal the packet.
- Roast the fish in the oven or closed grill until opaque, 15 to 18 minutes. If grilling, don't use the baking sheet and be sure the foil packet is well sealed. You may want to divide the fish into two (or even 4) sealed packets for ease in grilling.
- Open the foil packet and, using a large spatula, transfer the fish to plates.
- Pour the cooking juices over the fish.
- Pass crusty French bread around the table to mop up the juices.
Nutrition Facts : Calories 288.3, Fat 14.9, SaturatedFat 2.1, Cholesterol 73.7, Sodium 98.8, Carbohydrate 6.5, Fiber 1.4, Sugar 2.3, Protein 31.9
TARRAGON FISH CHOWDER
Number Of Ingredients 11
Steps:
- 1. Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling reduce heat.2. Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk heat through.3. Mix sour cream and flour stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat remove bay leaf.table for 2 For a cozy winter meal in front of the fireplace, serve this rich chowder with a crisp tossed salad and crusty French bread.1 Serving: Calories 335 (Calories from Fat 145) Fat 16g (Saturated 9g) Cholesterol 110mg Sodium 960mg Carbohydrate 17g (Dietary Fiber 1g) Protein 32g % Daily Value: Vitamin A 64% Vitamin C 4% Calcium 24% Iron 6% Diet Exchanges: 3 1/2 Lean Meat, 2 Vegetable, 1/2 Skim Milk, 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FISH STEW WITH WHITE WINE AND TARRAGON RECIPE - (3.9/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- Blanch the tomato. Drop tomato into a medium pot of boiling water. After 10 seconds, remove with a strainer and set aside to cool. You need the tomato near the end of the recipe, so during a break in the action, core and peel it, scoop out the seeds using your fingers and gently squeeze out any liquid from the tomato. Then dice the tomato; you should have about 3/4 cup. Melt butter in a large, heavy pot or Dutch oven over low to medium flame. Add carrot, leek, celery and onion and toss to coat with butter. Cover pot and sweat vegetables for 10 minutes, stirring occasionally. Do not allow to brown; reduce heat if necessary. Add tarragon, 1-1/4 cup wine, broth and water. Season with salt and pepper and simmer uncovered for 5 minutes. Remove from heat. Combine cornstarch and remaining tablespoon of white wine in a small bowl, stirring until cornstarch is completely dissolved. Slowly drizzle 1/2 cup of heated broth/wine mixture into cornstarch and wine, stirring constantly to keep it from forming clumps. Blend back into pot and simmer over low heat for 2 minutes. Fold in fish and tomato and bring to a simmer. Taste and adjust seasonings. Meanwhile, mix egg yolk and sour cream in a medium bowl. Slowly drizzle 1/2 cup of heated broth/wine mixture into it, stirring to combine. Gently fold into pot. Ladle stew into shallow soup plates and serve with a crusty bread.
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