ROASTED HADDOCK WITH DIJON-LEMON SAUCE
At only about 90 calories per 3-ounce serving, mild-flavored and versatile haddock offers a whopping 20 grams of protein. It also contains a small amount of omega-3 fats, as well as phosphorous, magnesium, iron, calcium, and vitamins B6 and B12 to promote a healthy immune system, strong bones, muscles and blood cells. Considered a low-mercury fish, haddock is safe to consume -- even for pregnant women -- in amounts up to 12 ounces per week. Tangy mustard, briny olives, garlic, lemon and fresh herbs provide bold flavor to this mild-flavored fish, and bring their own lengthy list of health benefits, including heart-smart fats, phytochemicals, antioxidant vitamins and minerals. By Heather Goesch, MPH, RDN, LDN
Provided by Gloria Bakst
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven 400 degrees F.In a small bowl add lemon juice, mustard, garlic and herbs (not chili powder).With a small whisk gradually add the olive oil. Mix until a thick consistency forms.Use a stainless steel baking pan (large enough for the fish to lay flat), brush bottom and sides with olive oil.Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare* or salt and pepper, Superfood Turmeric and chili powder. Bake for 10 minutes. Serve!*Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning. Gives food an instant lift! Preheat oven 400 degrees F. In a small bowl add lemon juice, mustard, garlic and herbs (not chili powder). With a small whisk gradually add the olive oil. Mix until a thick consistency forms. Use a stainless steel baking pan (large enough for the fish to lay flat), brush bottom and sides with olive oil. Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare* or salt and pepper, Superfood Turmeric and chili powder. Bake for 10 minutes. Serve! *Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning. Gives food an instant lift!
- Preheat oven 400 degrees F. In a small bowl add lemon juice, mustard, garlic and herbs (not chili powder). With a small whisk gradually add the olive oil. Mix until a thick consistency forms. Use a stainless steel baking pan (large enough for the fish to lay flat), brush bottom and sides with olive oil. Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare* or salt and pepper, Superfood Turmeric and chili powder. Bake for 10 minutes. Serve! *Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning. Gives food an instant lift!
Nutrition Facts : Per Serving Calories
SALMON WITH DIJON TARRAGON SAUCE
Baked Salmon topped with a decadent Dijon Tarragon Sauce. It'll be your new favorite way to cook salmon!
Provided by Deseree
Categories Main Dishes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Line a baking sheet with aluminum foil and spray with non-stick spray.
- Combine mayonnaise, dijon mustard, tarragon, lemon juice and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.
- Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.
- Serve with remaining sauce on the side.
Nutrition Facts : Calories 329 kcal, Carbohydrate 2 g, Protein 35 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 226 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
DIJON-CRUSTED FISH
Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 214 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
DIJON TARRAGON CHICKEN BREASTS
Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
DIJON-TARRAGON CREAM CHICKEN
Quick and simple recipe, chicken breast in a wonderful mustard-tarragon sauce. Adapted from a cooking websites newsletter.
Provided by lauralie41
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
- Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to serve.
DIJON-TARRAGON CREAM CHICKEN RECIPE
Made with the finest ingredients such as butter, dijon mustard, tarragon, and cream, this tarragon chicken is deliciously rich and savory.
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Season the chicken breasts with salt and pepper.
- Heat up your pan to medium-high and melt butter and oil.
- Sear the chicken breasts until brown on both sides.
- Once browned, cover the pan and cook for 15 minutes, or until the meat is no longer pink and juices run clear.
- Take the chicken breasts out and set aside. Keep warm.
- On the same pan, pour the heavy cream and scrape drippings from the bottom of the pan.
- Add the mustard and tarragon and mix.
- Cook while stirring for 5 minutes, or until the sauce has thickened.
- Return the chicken breasts to the pan and coat with sauce.
- Transfer the chicken to a serving dish, pour remaining sauce on top.
- Serve and enjoy!
Nutrition Facts : Calories 420.00kcal, Carbohydrate 1.00g, Cholesterol 193.00mg, Fat 23.00g, Fiber 1.00g, Protein 49.00g, SaturatedFat 10.00g, ServingSize 4.00, Sodium 317.00mg, Sugar 1.00g
DIJON AND TARRAGON GRILLED CHICKEN
Categories Chicken Mustard Summer Grill/Barbecue Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
- Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.
EASIEST DIJON DILL HADDOCK
Looking for a succulent, simple fish recipe? We have you covered!
Provided by Andrea D'Ambrosio, RD
Categories Recipe
Time 10m
Number Of Ingredients 7
Steps:
- 1.Use a paper towel to pat dry fish fillets. Place them on a plate. 2.Sprinkle each side of the fillet with Kosher salt and fresh ground pepper. 3.Spread about a half a tablespoon of Dijon mustard over each side of the fillet so it covers most of the fish. Sprinkle dill over the Dijon. 4.Dredge the fillet in a shallow bowl of panko breadcrumbs. Pat so they stick to both sides of the fillet. 5.Heat a non-stick pan on medium-high until it's warm. Add oil and swirl pan so oil coats the bottom of the pan. 6.Place fillet in the oil and should hear a little "sizzle." Allow fish to cook for about two minutes. Try moving your pan around to see if the fish fillet moves easily. Flip the fillet and cook for another two minutes on the other side or until golden brown. 7.Garnish your Easiest Dijon Dill Haddock with a lemon wedge and fresh herbs. I love serving this dish on a bed of quinoa, rice or bulgur.
DIJON TARRAGON BAKED HADDOCK
Make and share this Dijon Tarragon Baked Haddock recipe from Food.com.
Provided by Parsley
Categories Oven
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
- Arrange haddock fillets in the baking dish.
- In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
- Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Nutrition Facts : Calories 166.5, Fat 7.8, SaturatedFat 1.1, Cholesterol 64.8, Sodium 133.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 21.8
DIJON TARRAGON BUTTER
Softened butter blended with Dijon mustard and fresh tarragon makes a terrific topper for pork chops, mashed potatoes and more.
Provided by My Food and Family
Categories Home
Time 45m
Yield 32 servings, 1 Tbsp. each
Number Of Ingredients 3
Steps:
- Beat all ingredients with electric hand mixer on medium speed until well blended. Spoon into airtight container.
- Refrigerate at least 30 min. or until firm.
- Spoon 1 Tbsp. of the butter mixture over each 3-oz. serving of cooked pork chops.
Nutrition Facts : Calories 50, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON AND TARRAGON POACHED HADDOCK WITH BELUGA LENTILS
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- 1. Heat the oil in a medium pan and cook the leeks with a pinch of salt over a medium heat for 5-6 minutes, stirring occasionally, until lightly golden. Meanwhile, put the stock, ½ the lemon zest, the lemon juice and ½ the tarragon in another medium pan and bring to the boil. Add the haddock fillets, reduce the heat to just bubbling and poach for 6-8 minutes until the fish is just opaque. Remove the haddock and reserve the cooking liquor. 2. Add the spring greens to the leeks in 2 batches, with a ladle of the haddock cooking liquor, until wilted. Stir in the lentils with enough of the haddock liquor to coat. Serve in bowls with the haddock and top with the capers and remaining tarragon and lemon zest. Serve with the lemon wedges for squeezing over.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1,639kJ 389kcals Fat 7.4g Saturated Fat 1.2g Carbohydrate 28g Sugars 4.5g Protein 46g Salt 0.9g Fibre 13g Click here for more information about health and nutrition
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