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
TARRAGON TUNA STEAKS
Steps:
- In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 0.6 g, Cholesterol 65.2 mg, Fat 18.5 g, Protein 39.9 g, SaturatedFat 3.5 g, Sodium 67.1 mg
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.
TARRAGON SALMON STEAKS
"I used this recipe often when I cooked for the 'Meals on Wheels' program in our hometown," writes Helen Sandsbraaten of Naicam, Saskatchewan. "The salmon is mildly seasoned with lemon and tarragon, and it's quick to make."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 415 calories, Fat 30g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
TARRAGON SWISS STEAKS
Braising the steaks makes them fork tender. Try these steaks served over noodles or with rice or mashed potatoes.
Provided by Miss Annie
Categories Meat
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Heat oil in a large pan, with a lid, over medium heat.
- Sear steaks for 1 minute on each side.
- Remove me to a plate.
- Add onion to the pan and cook until browned, about 5-7 minutes.
- Stir in the flour and cook for 2-3 minutes, stirring often.
- Add wine, stock, tomato paste, mustard, and tarragon, and stir until smooth.
- Heat to a simmer, and add steaks.
- Cover and braise in the oven for 1-1/2 hours, or until tender.
- Remove steaks to a serving dish, and skim grease from the top of the sauce.
- Season sauce with salt and pepper and serve sauce with the steaks.
Nutrition Facts : Calories 194.2, Fat 10.8, SaturatedFat 1.5, Sodium 525.4, Carbohydrate 11.1, Fiber 1.2, Sugar 2.5, Protein 3
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
SEARED FISH STEAKS WITH HORSERADISH BUTTER
Provided by Pam Anderson
Categories Dairy Fish Sauté Quick & Easy Horseradish Vinegar Spring
Yield Serves 4
Number Of Ingredients 10
Steps:
- Steaks:
- 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
- 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
- 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
- 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
- Butter:
- Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.
SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
- Meanwhile, preheat broiler to high.
- Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
- Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 23 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 848 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED FISH STEAKS
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
Provided by Sadie
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h30m
Yield 2
Number Of Ingredients 8
Steps:
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 2.2 g, Cholesterol 62.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 5.6 g, Sodium 1259.3 mg, Sugar 0.2 g
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
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BROILED FISH STEAKS WITH TARRAGON CHEESE SAUCE - BHG.COM
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- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If necessary, cut fish into 4 serving-size pieces. For sauce, stir together yogurt, cheese, and tarragon. Set aside.
- Preheat broiler. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish with salt and black pepper. Broil 4 inches from the heat for 6 to 9 minutes or until fish flakes easily when tested with a fork. Spoon sauce over fish steaks. Broil 30 to 60 seconds more or until heated through and cheese starts to melt. Makes 4 servings.
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