Broiled Fish with Tarragon Sauce Recipe

Broiled Fish with Tarragon Sauce Recipe
Broiled Fish with Tarragon Sauce Recipe photo by Taste of Home
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Broiled Fish with Tarragon Sauce Recipe

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The delicate flavor of this fish pairs perfectly with the tangy sauce. A yummy hint of honey comes through. Serve it with crusty bread, mixed vegetables or rice to help soak up the sauce.—Robin Pratt, Athens, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 pounds cod or red snapper fillets
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1/2 cup honey
  • 1/4 cup white wine or chicken broth
  • 1/4 cup lemon juice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon minced fresh tarragon

Directions

Place fish on a lightly greased 15-in. x 10-in. x 1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon peel. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish. Yield: 8 servings.
Originally published as Broiled Fish with Tarragon Sauce in Country Woman June/July 2012, p23

Nutritional Facts

3 ounces cooked fish with 1 tablespoon sauce: 186 calories, 1g fat (0 saturated fat), 40mg cholesterol, 276mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 2 pounds cod or red snapper fillets
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1/2 cup honey
  • 1/4 cup white wine or chicken broth
  • 1/4 cup lemon juice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon minced fresh tarragon
  1. Place fish on a lightly greased 15-in. x 10-in. x 1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon peel. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish. Yield: 8 servings.
Originally published as Broiled Fish with Tarragon Sauce in Country Woman June/July 2012, p23

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