Tarragon Fish And Vegetables Recipes

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.

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.

Steps:

• For tarragon-chive oil:
• Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
• For branzino:
• Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
• Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
• What to drink:
• With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

Steps:

• In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
• Meanwhile, in large bowl, combine all remaining ingredients except cheese.
• Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.

Steps:

• Whisk together the oil, vinegar, lemon juice, green onions, tarragon, sugar, salt and pepper.
• Combine vegetables in a shallow dish and toss with the marinade.
• Cover and refrigerate at least 4 hours and up to 24 hours, stirring occasionally.
• Drain off marinade before serving, or toss vegetables with some lettuce and use marinade as the dressing.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

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

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.