Fish Steaks With Tarragon Recipes

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

TARRAGON TUNA STEAKS

Steps:

• In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

TARRAGON SALMON STEAKS

Steps:

• Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

TARRAGON MARLIN STEAKS WITH VERMOUTH

Steps:

• Mix vermouth and bitters in shallow nonmetal dish. Add 2 sprigs tarragon. Add fish, turning to coat with marinade. Top fish with remaining 2 sprigs tarragon. Cover and let stand, turning once, at least 15 minutes but no longer than 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain fish discard marinade but not the tarragon sprigs. Place all 4 tarragon sprigs directly on hot coals. Immediate cover and grill fish 4 inches from medium heat 10 to 15 minutes, turn-ing once, until fish flakes easily with fork. Remove fish to platter. Sprinkle with chopped tarragon.1 Serving: Calories 160 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 65mg Sodium 60mg Carbohydrate 0g (Dietary Fiber 0g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

FISH SKEWERS WITH TARRAGON VINAIGRETTE

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in pie dish. Pour half of vinaigrette over and turn to coat. Marinate 15 minutes at room temperature. Thread fish onto 4 metal skewers, about 5 chunks per skewer. Grill until fish chunks are just opaque in center, turning occasionally, about 5 minutes.
• Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately.

SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE

Steps:

• Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
• Meanwhile, preheat broiler to high.
• Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
• Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.

FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC

Steps:

• Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
• Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.

FISH STEAKS WITH TARRAGON

Steps:

• Preheat broiler.
• Grease broiling pan rack.
• Place cod steaks on rack and broil 5 to 7 minutes without turning, until fish flakes when tested with a fork.
• In a small bowl, mix next four ingredients.
• When cod steaks are done, spread mixture on steaks and sprinkle with bread crumbs.
• Broil until topping is lightly browned.