FLATHEAD FILLETS WITH A TARRAGON BUTTER
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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
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
FILLETS OF LAMB WITH TARRAGON
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each lamb fillet crosswise into 4 equal portions.
- Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
- Sprinkle the pieces on both sides with salt and pepper.
- Beat the egg with the water and pour the mixture into a flat dish with raised edges.
- Dip the pieces of meat in flour on both sides. Shake off excess.
- Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
- Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
- Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE
Categories Milk/Cream Mixer Mustard Roast Beef Tenderloin White Wine Chill Tarragon Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.
FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON
The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.
Provided by David Tanis
Categories dinner, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
- Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
- Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
- Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
- Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
- Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #main-dish #seafood #fish #saltwater-fish
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