TARRAGON-TOMATO FISH
Make and share this Tarragon-Tomato Fish recipe from Food.com.
Provided by MA HIKER
Categories Very Low Carbs
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F or grill to medium-high.
- Season the fish with salt and pepper and drizzle with 2 tablespoons olive oil to coat.
- In a bowl, combine the tomatoes, shallots, and tarragon; season to taste with salt and pepper.
- Toss with remaining 2 tablespoons olive oil.
- Cover a baking sheet with foil. Range 4 piles, each with 2 lemon slice, 1 fish fillet and a quarter of the tomato-shallot mixture.
- Cover with another sheet of foil and pinch together on all four sides to seal the packet.
- Roast the fish in the oven or closed grill until opaque, 15 to 18 minutes. If grilling, don't use the baking sheet and be sure the foil packet is well sealed. You may want to divide the fish into two (or even 4) sealed packets for ease in grilling.
- Open the foil packet and, using a large spatula, transfer the fish to plates.
- Pour the cooking juices over the fish.
- Pass crusty French bread around the table to mop up the juices.
Nutrition Facts : Calories 288.3, Fat 14.9, SaturatedFat 2.1, Cholesterol 73.7, Sodium 98.8, Carbohydrate 6.5, Fiber 1.4, Sugar 2.3, Protein 31.9
TUNA IN TOMATO-TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
- In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.
GRILLED TOMATO-TARRAGON COCKTAIL SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 15m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred.
- Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired.
HEIRLOOM TOMATOES WITH TARRAGON
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
- Drizzle red wine vinegar all over the tomatoes.
- Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.
EASY & TASTY FISH & TOMATOES
This is an easy, quick and healthy dish that I make pretty often. Great with pasta or mashed potatoes.
Provided by spinster
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the fish fillets with salt, pepper and paprika powder to taste.
- Put the fillets on the bottom of a rectangular oven-proof dish.
- Sprinkle fish fillets with the lemon juice.
- Cut tomatoes into 5 mm thick slices.
- Cover fish with the tomatoes, making sure that they're covered well (leave no gaps).
- Heat the olive oil in a small frying pan or pot. Add onion and crushed garlic, stir until onion is translucent.
- Add capers and chopped parsley, mix well and let the mixture cook for one additional minute.
- Cover the layer of tomatoes with the herb-onion mixture.
- Put into preheated oven and let bake for 30 minutes @ 200 degrees Celsius.
- Variations: it's possible to use other types of fish and/or to replace the parsley with other herbs (dill and tarragon would be obvious alternatives).
- This is also an excellent barbecue dish; instead of using an oven-proof pan, put one fish fillet with some tomato slices and herb mixture in a "papillotte" of aluminum foil and put this "package" on the grill.
Nutrition Facts : Calories 260.9, Fat 14.7, SaturatedFat 2.1, Cholesterol 53.8, Sodium 204.5, Carbohydrate 9, Fiber 2.2, Sugar 4.7, Protein 23.9
BAKED FISH WITH TARRAGON
Make and share this Baked Fish With Tarragon recipe from Food.com.
Provided by Jessica Costello
Categories Summer
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.6, Fat 13.1, SaturatedFat 7.6, Cholesterol 106.7, Sodium 164.3, Carbohydrate 0.6, Fiber 0.1, Protein 21.2
ROASTED-TOMATO AND TARRAGON SOUP
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
- Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
- Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.
TASTY TARRAGON AND TOMATO RICE DISH
A unique tomato topping for rice that doesn't use garlic. It has the wonderfully rich flavor of tarragon and is quick and easy to prepare. Goes well with grilled chicken or salmon.
Provided by ROBBIN1
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 47 g, Fat 0.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 272.8 mg, Sugar 6.2 g
TOMATO TARRAGON SAUCE
Make and share this Tomato Tarragon Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes.
- Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.
Nutrition Facts : Calories 236.5, Fat 6.7, SaturatedFat 0.9, Sodium 852.2, Carbohydrate 43.8, Fiber 5.1, Sugar 23.4, Protein 6
TARRAGON SAUCE
Make and share this Tarragon Sauce recipe from Food.com.
Provided by ksenko
Categories Sauces
Time 45m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
- Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
- Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
- When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
- Add lemon juice and salt continuing to whisk. Turn off heat.
- Add tarragon and parsley and onion mix to blender. Process until smooth.
Nutrition Facts : Calories 125.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 5.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 0.9
SEAFOOD EN BRODO WITH TARRAGON PESTO
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Provided by Dawn Perry
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
- Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
- Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
- Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
- Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
- Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
- DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.
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