Fish Filet With Tarragon Butter Recipes

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

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.

BROILED FISH WITH TARRAGON SAUCE

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.

SKILLET FISH WITH LEMON TARRAGON "BUTTER"

Steps:

• 1. Combine butter, 2 teaspoons lemon juice, lemon peel, tarragon, mustard and salt in a small bowl. Stir until well blended and set aside. ( double this if using more than 3 pieces or more of fish)
• 2. Coat a nonstick skillet with cooking spray, heat over medium heat.
• 3. Drizle fish fillets with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.Place fillets in skillet, paprika side down, cook 3 minutes. Gently turn and cook 3 minutes longer or until fish begins to flake when tested with a fork. Place fillets on serving palte top with butter mixture.

TARRAGON FISH

Steps:

• 1. Brush each filet with melted butter.
• 2. Sprinkle each fillet with 1/8 tsp. garlic powder and 1/4 tsp. dry tarragon.
• 3. Place in basket for air fryer in a single layer.
• 4. Set fryer for 350 degrees. Cook the fillets for about 5 minutes or until done. (flake with a fork)
• 5. Serve immediately.
• 6. If you don't have an air fryer...season as directed then bake at 375 degrees or 30 minutes or until done.
• 7. NOTE: I have the larger air fryer. If yours is smaller you may need to cook the fish in batches. But it cooks so fast it won't be a problem.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

FISH FILET WITH TARRAGON BUTTER

Steps:

• 1. Thaw fish, if frozen. Pick tarragon leaves from the stalks. You should have about 1/4 cup of loosely packed leaves.
• 2. Put leaves and butter in food processor. Pulse until leaves have a chopped consistency- don't over process.
• 3. Heat a non-stick skillet over medium heat. When heated, drop butter by 1 heaping spoonfull into the skillet. Immediately place a filet into the bubbly butter. Cook until desired doneness, usually light golden brown. Don't forget to flip. Repeat with each filet. Salt and pepper to taste. Enjoy.

BROILED SALMON WITH TARRAGON BUTTER

Steps:

• Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.