Tarragon Fish Recipes

Steps:

• Spray a pyrex baking dish with nonstick spray.
• Add the fish filets, then pour the wine over the fish.
• Place one sprig of tarragon on each filet, or dust lightly with dried tarragon.
• Salt and pepper to taste.
• Bake, covered, at 400F for 15-20 minutes, depending on thickness of fish.

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:

• 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.

Steps:

• Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
• Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
• Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
• When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
• Add lemon juice and salt continuing to whisk. Turn off heat.
• Add tarragon and parsley and onion mix to blender. Process until smooth.

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.

Steps:

• For brodo:
• Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
• Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
• Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
• For pesto:
• Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
• For assembly:
• Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
• Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
• DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.

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.

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.