Best 2 Tarragon Fish And Vegetables Recipes

**Tarragon Fish and Vegetables: A Symphony of Flavors and Health Benefits**

Embark on a culinary journey that tantalizes your taste buds and nourishes your body with the delectable Tarragon Fish and Vegetables dish. This recipe showcases a perfect harmony of flavors and textures, featuring tender and flaky fish fillets enveloped in a vibrant and aromatic tarragon sauce, accompanied by an array of crisp and colorful vegetables. The use of fresh tarragon leaves adds a distinct and slightly sweet anise-like flavor that elevates the dish to a new level of sophistication. This recipe also offers variations for different types of fish and vegetables, allowing you to customize it to your preferences and dietary needs. Get ready to indulge in a culinary masterpiece that not only satisfies your cravings but also promotes overall well-being.

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TARRAGON FISH AND VEGETABLES

Tarragon Fish and Vegetables image

Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive or vegetable oil
2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 small red bell pepper, cut into thin strips
1/2 cup sliced red onion
4 (6-oz.) orange roughy fillets
4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves
2 tablespoons butter or margarine, chilled

Steps:

Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 305, Carbohydrate 7 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 4 g

TARRAGON GRILLED FISH AND VEGETABLES

Tarragon Grilled Fish and Vegetables image

Number Of Ingredients 8

Ingredients

2 tablespoons olive or vegetable oil
2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 small red bell pepper, cut into thin strips
1/2 cup sliced red onion
4 (6-ounce) orange roughy fillets
4 teaspoons chopped fresh tarragon or 1 1/2 teaspoon dried tarragon leaves
2 tablespoons margarine or butter, chilled

Steps:

1. GRILL DIRECTIONS: Heat grill. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion cook and stir 2 to 3 minutes or until vegetables are crisp-tender.2. Cut four 18x12-inch pieces of heavy-duty foil. Place 1 orange roughy fillet on each sprinkle with salt and pepper, if desired. Top each fillet with 1/4 of vegetable mixture, tarragon and margarine. Wrap each packet securely using double-fold seals, allowing room for heat expansion.3. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until fish flakes easily with fork, rearranging packets several times during cooking. Open packets carefully to allow hot steam to escape.TIP: To bake packets in oven, place on 15 x 10 x 1-inch baking pan. Bake at 400°F. for 15 to 20 minutes.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 35 mg 12% * Sodium: 190 mg 8% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 26 g * Vitamin A: 230% * Vitamin C: 50% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 1/2 Very Lean Meat, 2 FatSee Cook's Note: Grilling Fish

Nutrition Facts : Nutritional Facts Serves

Tips:

Prep Ahead: You can marinate the fish and vegetables up to 2 hours in advance. This will allow the flavors to meld and develop.
Choose the Right Fish: Firm-fleshed fish like salmon, halibut, or cod are best for this recipe. Delicate fish like tilapia or sole may fall apart during cooking.
Don't Overcook the Fish: Fish is cooked through when it is opaque in the center and flakes easily with a fork. Overcooked fish will become tough and dry.
Use Fresh Herbs: Fresh tarragon is essential for this recipe. If you don't have fresh tarragon, you can use 1/2 teaspoon of dried tarragon.
Serve Immediately: This dish is best served immediately after cooking. The fish will continue to cook if you let it sit, and the vegetables will become soggy.

Conclusion:

Tarragon fish and vegetables is a healthy and flavorful dish that is perfect for a weeknight meal. The fish is tender and flaky, and the vegetables are roasted to perfection. The tarragon adds a bright, herbaceous flavor that complements the fish and vegetables perfectly. This dish is sure to be a hit with your family and friends.