Are you searching for a light and flavorful summer dish that's easy to prepare? If so, grilled whitefish with lemon tarragon sauce is the perfect choice! This simple yet elegant dish combines the tender, flaky texture of whitefish with a zesty lemon tarragon sauce that adds a pop of freshness and brightness. It's a healthy and delicious meal that's perfect for a weeknight dinner or a special occasion. So get ready to fire up your grill and treat yourself to this culinary delight!
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE
This is perfect for summer grilling, especially if you want something different than the same old same old.
Provided by Austin Geraldson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g
SKINNY SEARED TILAPIA WITH LEMON-TARRAGON SAUCE
67% less sat fat • 250% more fiber than the original recipe. A quick sauce made with reduced-sodium chicken broth, lemon juice, and fresh tarragon is the perfect healthy complement to this seafood dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- For Spinach Orzo, prepare orzo according to package directions; drain. Return to hot pan; immediately toss orzo with spinach, half of the olive oil, the lemon peel, and salt.
- Meanwhile rinse fish; pat dry with paper towels. Sprinkle all sides of the fish with seasoned salt. In a very large skillet heat remaining 1 tablespoon oil over medium heat. Add fish in a single layer; cook for 2 minutes. Using a wide spatula, carefully turn fish over; cook about 2 minutes more or until fish flakes easily when tested with a fork. Transfer fish to a serving platter. Cover and keep warm.
- For sauce, add broth and lemon juice to skillet. Using a whisk, scrape up any crusty bits in the skillet. Whisk in mustard and tarragon; heat through.
- Serve fish with Spinach Orzo. If desired, sprinkle fish with paprika. Pour sauce over fish.
Nutrition Facts : Calories 300, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked fish, plus 2/3 cup orzo, and 1 tablespoon sauce, Sodium 470 mg, Sugar 1 g, TransFat 0 g
GRILLED WHITEFISH WITH LEMON-TARRAGON SAUCE
Categories Blender Fish Broil Low Carb Quick & Easy Lemon Tarragon Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
- Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
- Transfer whitefish to plates. Drizzle sauce over and serve.
GRILLED SALMON CUBES WITH TAWNY PORT-TARRAGON SAUCE
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 8 first course servings
Number Of Ingredients 9
Steps:
- Skin and bone the salmon steak. Cut into 8 cubes, each one approximately 1 1/4 inches square. Season well with salt and pepper. Place in a mixing bowl, and add the tawny port. Stir in the tarragon leaves, reserving a few for garnish. Cover and marinate in the refrigerator for 2 to 6 hours (try to marinate it as long as possible).
- When ready to cook, prepare a charcoal fire. While the fire is getting hot, prepare the sauce. Remove the salmon cubes from the marinade and reserve cubes. Pour the marinade into a small saucepan. Add the shallot and beef stock. Bring to a boil over high heat, skimming off any foam that forms on the surface. Boil the liquid until it is reduced to a glaze. Reduce the heat to low, and begin whisking in the cold butter, 1 tablespoon at a time. (Make sure that the sauce doesn't "break". When all the butter is incorporated, you'll have a smooth, medium-thick, tan-colored sauce.) Strain it into a clean saucepan and keep warm over very low heat, stirring occasionally.
- When the sauce is almost ready, grill the reserved salmon cubes: First dry them very well, then toss them with the vegetable oil to prevent sticking. Place them on the grill and cook, turning them with tongs, until charred on the outside, still rosy-pink on the inside, about 5 minutes. (Alternatively, you could place the oiled cubes under a preheated broiler, turning, until just done.)
- Place each salmon cube on a small plate. Sprinkle with coarse salt. Drizzle each cube with a half teaspoon of the sauce (reserve the leftover sauce for another use). Sprinkle each cube with a few flecks of the reserved tarragon leaves, finely minced.
GRILLED SALMON WITH CREAMY TARRAGON SAUCE
I'm trying to incoporate more fish into my diet, and this one looks quick and easy sounds wonderful! From the current issue of "Taste of Home."
Provided by yooper
Categories No Shell Fish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush salmon on both sides with oil.
- Coat grill rack with nonstick cooking spray before starting the grill.
- Place salmon, skin side down, on grill rack.
- Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork.
- For sauce, combine the remaining ingredients in a small bowl.
- Serve with the salmon.
Nutrition Facts : Calories 232.2, Fat 11.7, SaturatedFat 2.9, Cholesterol 61.2, Sodium 157, Carbohydrate 5, Fiber 0.3, Sugar 3.3, Protein 25.9
GRILLED LEMON-TARRAGON LOBSTER
Categories Low Carb Quick & Easy Lemon Lobster Summer Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
- Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
- Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.
FISH FILLETS WITH LEMON TARRAGON BUTTER
This one came from my stash. I can't remember its original source but it is one of our favorites. I love tarragon with anything!!
Provided by TXOLDHAM
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Salt and pepper tops of fish.
- Melt 1 tablespoon butter in a skillet.
- Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
- Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
- Remove to a platter.
- Over low heat, add remaining 2 tablespoons butter to skillet.
- Stir in lemon juice and tarragon.
- Spoon over fish.
Nutrition Facts : Calories 316, Fat 19.7, SaturatedFat 11.4, Cholesterol 160.1, Sodium 247.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 32
GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE
This is perfect for summer grilling, especially if you want something different than the same old same old.
Provided by Austin Geraldson
Categories Salmon Fillets
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g
GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD
Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.
Provided by Julesong
Categories Halibut
Time 2h14m
Yield 6 serving(s)
Number Of Ingredients 10
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.
GRILLED WHITEFISH WITH DILL TARTAR SAUCE
Number Of Ingredients 8
Steps:
- 1. GRILL DIRECTIONS: Heat grill. In small bowl, combine all sauce ingredients mix well. Set aside. In separate small bowl, combine butter and lemon juice blend well.2. When ready to grill, carefully oil grill rack. Place whitefish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with butter mixture. Cook 6 to 9 minutes or until fish flakes easily with fork, turning once and brushing occasionally with butter mixture. Serve with sauce.TIP: To broil whitefish, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once and brushing occasionally with butter mixture.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 390 * Calories from Fat: 300 * % Daily Value: Total Fat: 33 g 51% * Saturated Fat: 10 g 50% * Cholesterol: 110 mg 37% * Sodium: 310 mg 13% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 22 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 3 Very Lean Meat, 6 Fat
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right fish: Whitefish is a mild-flavored fish that pairs well with the tangy lemon-tarragon sauce. Other good options include halibut, tilapia, or cod.
- Use fresh herbs: Fresh tarragon is essential for a flavorful sauce. If you don't have fresh tarragon, you can substitute dried tarragon, but use only half the amount.
- Don't overcook the fish: Whitefish is a delicate fish that cooks quickly. Overcooked fish will be dry and tough.
- Make sure the sauce is hot when you serve it: The sauce should be hot when you pour it over the fish. This will help to keep the fish moist and flavorful.
- Serve with your favorite sides: Grilled whitefish with lemon-tarragon sauce can be served with a variety of sides, such as roasted vegetables, rice, or mashed potatoes.
Conclusion:
Grilled whitefish with lemon-tarragon sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the mild-flavored fish and the tangy sauce is sure to please everyone at the table.
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