Friday, April 15, 2016

Lemon and Tarragon Whitefish

I picked a new cookbook a few weeks ago for a song not expecting too much.  So wrong!  I've made several recipes which have all turned out wonderfully.  And they're all really easy using a minimum of ingredients.

Given that we do eat a lot of fish in our home, this is a great, basic, but certainly delicious entree.  Steam some asparagus, serve with rice or quinoa and dinner is served.


2 tsp EVOO
1 1/2 pounds whitefish fillets (tilapia, Swai, cod, halibut, etc)
1/3 cup dry white wine
1 Tbsp lemon juice
1 tsp minced garlic
2 tsp chopped fresh tarragon
1/4 tsp finely grated lemon zest
1 Tbsp butter

Heat oil in large skillet over medium to medium-high heat.

Pat fish dry with paper towel and season lightly with S&P.

Add seasoned fish to the hot pan and sear until golden brown, about 2 minutes on each side. The fish is done when it easily flakes with a fork.  Remove from pan and cover with aluminum foil to keep warm.

Whisk white wine, lemon juice, and minced garlic into the pan to start to sauce.  Let simmer 2 minutes before adding tarragon and lemon zest.  Let simmer 1 additional minute.

Remove sauce from heat and stir in butter, S&P.  Toss fish in sauce before serving drizzled with additional sauce.

Recipe Source:  "Choose This!" by Chris Freytag, 2011, p. 142

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