Tarragon Scented Fish Recipes

FISH FILLETS WITH LEMON TARRAGON BUTTER

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.

TARRAGON-SCENTED FISH

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.

BAKED FISH WITH TARRAGON

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.

TARRAGON SCENTED CHANTERELLES AND SHALLOTS

Steps:

• Heat 1 tablespoon of canola oil in a large pan over high heat. Add 1/2 of the mushrooms and shallots in 1 layer to sear or brown them evenly. After a few moments, stir and continue to cook for about 5 minutes. Season with salt, freshly ground pepper and add half of the tarragon and the butter and stir to incorporate. Repeat this process again to keep mushrooms from cooking in their own liquid and getting too wet. Serve warm or at room temperature.