Best 4 Skillet Fish With Lemon Tarragon Butter Recipes

Skillet fish with lemon tarragon butter is a classic dish that is both simple and delicious. The combination of tender fish, bright lemon, and aromatic tarragon is sure to please even the most discerning palate. This dish is perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in your own kitchen.

Let's cook with our recipes!

FISH FILLETS WITH LEMON TARRAGON BUTTER

Fish Fillets With Lemon Tarragon Butter image

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

Ingredients

3/4 lb white fish fillet (cod, sole, orange roughly, talapia, mahi mahi)
3 tablespoons butter, divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon

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

SKILLET FISH WITH LEMON TARRAGON "BUTTER"

Skillet Fish with Lemon Tarragon

If you like fish and want a fast no fuss meal with a lot of flavor then you will enjoy this. Any kind of fish can be used, Cod, orange roughy, flounder, haddock, halibut and sole fish work well .

Provided by donna clark

Categories Fish

Time 15m

Number Of Ingredients 8

Ingredients

2 tsp butter
4 tsp lemon juice, divided
1/2 tsp grated lemon peel
1/4 tsp dried tarragon
1/4 tsp prepard mustard
1/8 tsp salt
2-4 lean white fish fillers ( about 1/2 pound each ) rinsed and patted dry
1/4 tsp paprika

Steps:

1. Combine butter, 2 teaspoons lemon juice, lemon peel, tarragon, mustard and salt in a small bowl. Stir until well blended and set aside. ( double this if using more than 3 pieces or more of fish)
2. Coat a nonstick skillet with cooking spray, heat over medium heat.
3. Drizle fish fillets with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.Place fillets in skillet, paprika side down, cook 3 minutes. Gently turn and cook 3 minutes longer or until fish begins to flake when tested with a fork. Place fillets on serving palte top with butter mixture.

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

Flounder With Brown Butter, Lemon and Tarragon image

The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.

Provided by David Tanis

Categories dinner, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
4 flounder fillets of equal size, 6 to 8 ounces each
3 tablespoons cold unsalted butter, cut into chunks
1 tablespoon lemon juice
2 tablespoons roughly chopped parsley
1 teaspoon roughly chopped tarragon
A few tarragon leaves, for garnish
Lemon wedges

Steps:

Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Pan Fried Fish With a Rich Lemon Butter Sauce image

A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.

Provided by 2Bleu

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1 cup dry white wine
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon shallot, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1 cup butter, room temperature (2 sticks)
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon garlic powder
1/4 tablespoon black pepper
1/4 tablespoon onion powder
1/4 tablespoon cayenne pepper
1/4 tablespoon dried oregano
1/4 tablespoon dried thyme
2 lbs flounder fillets (or cod)
1/2 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
2 tablespoons olive oil
fresh parsley, for garnish

Steps:

LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3

Tips:

Choose the right fish: For this recipe, firm-fleshed fish like salmon, trout, or tilapia work best. Avoid delicate fish like cod or flounder, as they may break apart during cooking.
Pat the fish dry: Before cooking, pat the fish fillets dry with paper towels. This will help the skin crisp up and prevent the fish from steaming.
Season the fish liberally: Season the fish fillets generously with salt and pepper, both inside and out. You can also add other seasonings like garlic powder, paprika, or chili powder.
Use a hot skillet: Make sure your skillet is hot before adding the fish. This will help sear the fish and prevent it from sticking.
Cook the fish in batches: If you're cooking a lot of fish, cook it in batches to avoid overcrowding the skillet. This will help the fish cook evenly.
Don't overcrowd the skillet: Don't overcrowd the skillet with fish fillets, as this will prevent them from cooking evenly. Cook the fish in batches if necessary.
Don't flip the fish too often: Once you've added the fish to the skillet, don't flip it too often. Flipping the fish too often will break it up and make it difficult to cook evenly.
Cook the fish until it's opaque: Cook the fish until it's opaque and flakes easily with a fork. This usually takes about 4-5 minutes per side for a 1-inch thick fillet.
Serve immediately: Serve the fish immediately with lemon wedges and tarragon butter.

Conclusion:

This skillet fish with lemon-tarragon butter is a quick, easy, and delicious meal that's perfect for a weeknight dinner. The fish is cooked in a hot skillet until it's crispy on the outside and flaky on the inside, and the lemon-tarragon butter adds a bright, flavorful sauce. Serve with your favorite sides, such as rice, potatoes, or vegetables.