Try this Tarragon Poached Fish recipe, or contribute your own.
Suggest a better description* Use fresh fish fillets or steaks. If using frozen, allow extra cooking time. Rinse fish and pat dry. In large heavy skillet, melt margarine over medium heat (use olive oil instead of margarine if desired). Add chopped onions and tarragon leaves. Cook until onions are limp; about 3 minutes. Add broth and bring to a boil. Place fish in single layer in this mixture. Reduce heat, cover, and simmer until just translucent. Do not overcook. * Approximate cooking time: if using fresh fillets about 3/4 inch thick, will take about 6 minutes, 1-1/2 inch thick will take about 12 minutes. Carefully remove fish from pan, place on serving plate and keep warm. Turn heat to high and allow the juices in pan to cook until reduced to about one half. Pour juice over fish and immediately serve with lemon wedges, salt and pepper if desired. Recipe By : Jo Anne Merrill From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 57 | ||
Calories from Fat: 52 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.4mg | 2 % | |
Potassium 50.5mg | 1 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 1.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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