SAUTéED FISH WITH MUSTARD TARRAGON CREAM SAUCE
This easy recipe for Sautéed Fish with Mustard Tarragon Cream Sauce makes a tender flaky fish topped with creamy herb goodness. This recipe can be part of a low-carb, keto, Atkins, or grain-free diet.
Provided by Annissa Slusher
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
- When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn't sizzle, your pan isn't hot enough. Be sure the sides of the fish don't touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done. remove fish from the pan, place on a plate and keep warm.
- Add shallots to the pan and cook until edges start to brown.
- Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
- Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.
Nutrition Facts : ServingSize 4 ounces, Calories 256 kcal, Carbohydrate 2 g, Protein 26 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 94 mg, Sugar 1 g, UnsaturatedFat 6 g
MUSTARD TARRAGON MARINATED HADDOCK
A tasty and easy baked haddock recipe. You could sub flounder for the haddock. Prep time includes marinating.
Provided by Parsley
Categories Oven
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
- Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
- to coat completely; let marinate about 1 hour in the refridgerator.
- After 1 hour, preheat oven to 450.
- Place fish fillets in a greased shallow baking pan and drizzle with any remaining
- marinade. Sprinkle w/ paprika.
- Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
- about 7-9 minutes.
Nutrition Facts : Calories 247.1, Fat 11.6, SaturatedFat 1.6, Cholesterol 97.2, Sodium 200.3, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 32.6
BAKED HADDOCK WITH MUSTARD CRUMBS
Simply baked fish fillets with buttered bread crumbs...a relic from the days of Friday night fish suppers. Feel free to substitute cod in this elegant yet easy recipe. A small onion may also be substituted for the shallots. From Sarah Leah Chase's Cold Weather Cooking.
Provided by CulinaryQueen
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F/200°C.
- Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
- Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
- Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
- In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
- Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
- Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 422.9, Fat 17.2, SaturatedFat 9.7, Cholesterol 135.4, Sodium 449, Carbohydrate 25.5, Fiber 2.7, Sugar 2.1, Protein 36.8
DIJON TARRAGON BAKED HADDOCK
Make and share this Dijon Tarragon Baked Haddock recipe from Food.com.
Provided by Parsley
Categories Oven
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
- Arrange haddock fillets in the baking dish.
- In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
- Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Nutrition Facts : Calories 166.5, Fat 7.8, SaturatedFat 1.1, Cholesterol 64.8, Sodium 133.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 21.8
TARRAGON MUSTARD SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 5
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.
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