Fish Steaks With Tarragon Recipes

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

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.

WARMED TARRAGON MUSTARD SAUCE

Steps:

• In a saucepan combine all ingredients except pepper.
• Heat/whisk over low heat until heated through.
• Spoon warmed, over fish or steak.
• Sprinkle with pepper and additional tarragon.
• DELICIOUS!

SALMON WITH TARRAGON SAUCE

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

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.

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.

FRESH TUNA TARRAGON

Steps:

• M arinate tuna steaks in white wine to cover for 2 hours.
• Drain.
• To the marinade, add tarragon and let soak.
• Dry steaks; dust lightly with flour.
• Sprinkle salt on and saute in oil on both sides until brown.
• Add the wine-tarragon mixture; cook at high heat. Remove fish to a hot platter.
• Pour sauce over and serve at once. Serves 4 to 6.