Fish Fillets With Grapefruit Tarragon Beurre Blanc Recipes

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FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC

Categories     Fish     Bake     Grapefruit     White Wine     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 9



Fish Fillets with Grapefruit Tarragon Beurre Blanc image

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.

1/4 cup minced shallot
four 6- to 8-ounce white fish fillets such as red snapper or scrod
1/4 cup plus 2 tablespoons dry white wine
1/4 cup plus 2 tablespoons bottled clam juice
2/3 cup fresh grapefruit juice
1/4 cup heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 teaspoons minced fresh tarragon leaves or 1/4 teaspoon crumbled dried, or to taste
fresh grapefruit sections as an accompaniment

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7



Pan-Seared Rockfish with Lemon Beurre Blanc image

Steps:

  • Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup canola oil
6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
1 cup softened butter

FLOUNDER FILLETS IN A BEURRE BLANC SAUCE

Provided by Robert Farrar Capon

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12



Flounder Fillets in a Beurre Blanc Sauce image

Steps:

  • Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
  • Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
  • Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams

1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon white pepper
2 small or 1 large flounder fillet
4 tablespoons clarified butter, or oil
1/2 cup dry white wine
2 tablespoons lemon juice
2 tablespoons chopped shallots or onion
3 tablespoons heavy cream
8 tablespoons (1 stick) cold, unsalted regular butter, cut up
Salt, white pepper and cayenne, as desired
1 1/2 cups chopped cooked pasta, or cooked orzo

HALIBUT WITH GRAPEFRUIT BEURRE BLANC

Categories     Fish     Mushroom     Sauté     Valentine's Day     Dinner     Grapefruit     Halibut     Winter     Anniversary     Endive     Party     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Halibut with Grapefruit Beurre Blanc image

Steps:

  • Make beurre blanc:
  • Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
  • Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
  • Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
  • Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
  • Cook fish and vegetables:
  • Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
  • Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
  • Serve fish over mushrooms, topped with beurre blanc and zest.

For beurre blanc
3 grapefruit (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
For fish and vegetables
4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices

FILLET OF FISH WITH GRAPEFRUIT

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7



Fillet of Fish With Grapefruit image

Steps:

  • Preheat the broiler to high.
  • Cut each fillet crosswise in half. Arrange the fish halves close together in one layer in a rimmed baking dish.
  • Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
  • Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
  • Drain the fish fillets. Arrange them on a baking sheet, and rub with oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Leave the broiler door slightly ajar. Broil the fish for 4 to 5 minutes.
  • Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 640 milligrams, Sugar 11 grams, TransFat 0 grams

2 skinless, boneless fillets of fish such as cod, red snapper or tilefish, about 2 1/4 pounds total weight
1 teaspoon ground coriander
1/2 cup fresh grapefruit juice
Salt to taste if desired Freshly ground pepper to taste
2 grapefruit
2 tablespoons olive oil
Maitre d'hotel butter (see recipe)

SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC

Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although I would like to test this recipe next time with yellow-fleshed grapefruit. My brother mentioned this combination might taste good on shark and I think he's on to something. Serving suggestion: pan-grilled asparagus, roasted potatoes and a glass of Eola Hills pinot gris. Yesiree! Source unknown. Note: I was planning to use fresh tarragon as indicated in the recipe but sadly the tarragon in my herb garden wilted from the last big freeze. Parsley stepped in and saved the day. Thank you fresh Italian parsley!

Provided by COOKGIRl

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Sauteed Flounder With Red Grapefruit Beurre Blanc image

Steps:

  • In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
  • In a large nonstick skillet over medium-high, heat the oil.
  • Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
  • Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
  • Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
  • Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.

Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 62.1, Sodium 595.5, Carbohydrate 17.3, Fiber 0.7, Sugar 6, Protein 23.9

1/3 cup unbleached white flour
3/4 teaspoon salt (to taste)
ground black pepper, to taste
1 lb flounder or 1 lb sole fillet
1 tablespoon extra virgin olive oil
2 medium shallots, finely chopped
1/2 cup dry white wine
1 cup red grapefruit juice, freshly squeezed
1 tablespoon Dijon mustard
1 tablespoon butter
3 tablespoons finely chopped fresh tarragon (fresh!)

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



Broiled Fish with Tarragon Sauce image

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

2 pounds cod or red snapper fillets
1 tablespoon cornstarch
1/2 cup cold water
1/2 cup honey
1/4 cup white wine or chicken broth
1/4 cup lemon juice
1 teaspoon garlic salt
1/2 teaspoon grated lemon zest
1 tablespoon minced fresh tarragon

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



Fish Fillets With Lemon Tarragon Butter image

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

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

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