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
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
TARRAGON-SCENTED FISH
I love to use fresh Basa for this, but it has also worked well with tilapia. It would probably work well with any of the more delicate, white-fleshed fish filets. I love the fresh French tarragon I grow in my garden the most, but dried will work well, too. Lovely served with steamed fresh veggies from the garden.
Provided by Susiecat too
Categories Kosher
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 211.1, Fat 1.5, SaturatedFat 0.3, Cholesterol 93.5, Sodium 134.6, Carbohydrate 1, Sugar 0.4, Protein 38.8
COD & TARRAGON FISHCAKES WITH MINTY PEAS
These mega-sized fishcakes are packed with high-protein white fish and served on top of a tasty mix of minty peas and leeks
Provided by Sara Buenfeld
Time 40m
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, then cook the potatoes for 15-20 mins until tender. Drain well, then return to the pan and mash with the mustard, anchovies, spring onions, capers and tarragon until combined. Stir through the raw cod.
- Shape into 8 cakes, then coat lightly in the flour - about 1-2 tsp each. Beat the eggs in a shallow bowl. Coat the cakes in the egg, then sprinkle 1 /2 tbsp of the almonds over each one and place on the baking sheet. Bake for 20 mins, turning each over halfway through, until starting to turn golden.
- Meanwhile, put the peas and leeks in a pan, submerge in water, then cover and boil for 10 mins. Drain and stir through the mint. Divide half of the pea and leek mixture between two plates with 2 fishcakes on top for each. Toss half the rocket with half the lemon juice and olive oil, then pile on top of the fishcakes. Chill 4 fishcakes and half the pea and leek mixture, separately, to eat another day. Will keep chilled for up to two days. Reheat the fishcakes on a baking tray at 200C/180C fan/gas 6 for 15-20 mins. Reheat the peas and leeks in the microwave. Dress the remaining rocket just before serving.
Nutrition Facts : Calories 515 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 0.95 milligram of sodium
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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