Tarragon Grilled Fish And Vegetables Recipes

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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

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

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER



Roasted Vegetables with Garlic-Tarragon Butter image

Provided by Brad Avooske

Categories     Garlic     Herb     Mushroom     Onion     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Bell Pepper     Squash     Spring     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

2 medium-size red onions, cut into 1/2-inch-thick rounds
2 red bell peppers, quartered lengthwise, seeded
4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices
2 large portobello mushrooms, dark gills scraped away, quartered
1 head radicchio, cut into 6 wedges
6 tablespoons (3/4 stick) butter
6 small garlic cloves, minced
2 teaspoons dried tarragon
3 tablespoons dry white wine
1 tablespoon olive oil
Lemon wedges

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
  • Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

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