Tarragon Grilled Fish And Vegetables Food

TARRAGON FISH AND VEGETABLES

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.

TARRAGON GRILLED FISH AND VEGETABLES

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

ORANGE ROUGHY WITH TARRAGON AND VEGETABLES

Steps:

• Preheat grill.
• Heat oil in large skillet and quickly cook vegetables (about 2-3 minutes on a medium-high heat).
• Take four large pieces of aluminum foil. Place one piece of fish on each.
• Top with 1/2 tablespoon butter, 1/4 of the vegetables and 1/4 of the tarragon.
• Repeat for the other pieces.
• Wrap tightly and place on grill.
• Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

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.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

TARRAGON CHICKEN AND VEGETABLES

Steps:

• For marinade, combine vinegar, oil, soy sauce, garlic and tarragon.
• Reserve 1/4 cup of marinade.
• Place chicken in resealable plastic bag, turn to coat chicken.
• Marinate in refrigerator 1 to 12 hours.
• Preheat oven to 375 degrees.
• Drain chicken, discard marinade.
• Place chicken in shallow baking pan.
• Toss vegetables with reserved 1/4 cup marinade.
• Place in 1 1/2 quart casserole dish, cover.
• Bake chicken and vegetables 25 minutes.
• Remove cover from vegetables.
• Bake 20 minutes more or until chicken is tender and no longer pick and vegetables are tender.

BROILED FISH WITH TARRAGON SAUCE

Steps:

• Place fish on a lightly greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon zest. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish.

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE

Steps:

• For salad:
• Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
• Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
• For dressing and assembly:
• Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
• Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
• Scoop steamed rice onto a platter and top with salad.