|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Tarragon Grilled Fish and Vegetables |
|
Serves: 4 Print this RecipePrep Time: 35 minutes - Yield: 4 servings 2 tablespoons olive or vegetable oil 2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch) 1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch) 1 small red bell pepper, cut into thin strips 1/2 cup sliced red onions 4 (6-ounce) orange roughy fillets 4 teaspoons chopped fresh tarragon or 1 1/2 teaspoon dried tarragon leaves 2 tablespoons margarine or butter, chilled 1. GRILL DIRECTIONS: Heat grill. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. 2. Cut four 18x12-inch pieces of heavy-duty foil. Place 1 orange roughy fillet on each; sprinkle with salt and pepper, if desired. Top each fillet with 1/4 of vegetable mixture, tarragon and margarine. Wrap each packet securely using double-fold seals, allowing room for heat expansion. 3. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until fish flakes easily with fork, rearranging packets several times during cooking. Open packets carefully to allow hot steam to escape. TIP: To bake packets in oven, place on 15 x 10 x 1-inch baking pan. Bake at 400°F. for 15 to 20 minutes. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 35 mg 12% * Sodium: 190 mg 8% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 26 g * Vitamin A: 230% * Vitamin C: 50% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 1/2 Very Lean Meat, 2 Fat See Cook's Note: Grilling Fish This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Baked Stuffed Fish Poached Fish Panfried Fish Batter-Fried Fish Tartar Sauce Broiled Fish Fillets Oven-Fried Fish Grilled Walleye with Pecan Butter Salmon a la King Salmon Burgers with Lemon-Dill Sauce Salmon Loaf Dill-Marinated Salmon Steaks Lemon-Poached Salmon Fettuccine with Pesto Cream and Salmon Grilled Salmon with Herbed Tartar Sauce Veracruz-Style Red Snapper Orange Roughy with Dill Butter Panfried Trout with Caper Sauce Flounder en Papillote Creamed Tuna on Toast Tarragon Grilled Fish and Vegetables Fish Creole Fresh Tuna with Gremolata Tuna Casserole Tuna Salad Buns Creamy Parsley Sauce Grilled Whitefish with Dill Tartar Sauce Savory Marinated Fish Italian Barbecued Swordfish Steaks with Tomato Relish Catfish Cakes Broiled Snapper with Cilantro Sauce Fish Fillets with California Salsa Steamed Clams Clam Sauce with Linguine Batter-Fried Shrimp or Scallops Zesty Seafood Cocktail Sauce Boiled Shrimp Mediterranean Shrimp and Bow Ties Shrimp Creole Kung Pao Shrimp Shrimp Scampi Scalloped Oysters Fried Oysters Mussels in Wine Sauce Crescent Tuna Melt Crabmeat and Avocado Wraps Cajun-Spiced Grouper Sandwiches Coquilles St. Jacques Linguine with Seafood Sauce Boiled Crab Maryland Deviled Crab Delaware Crab Cakes Broiled Lobster Tails Boiled Lobster Lobster Newburg Lobster Thermidor Clarified Butter How Much to Buy Fish Varieties Shellfish Cooking Methods Cook's Note: Fish in the Microwave Cook's Note: How to Peel and Devein Shrimp Cook's Note: How to Carve a Whole Fish Cook's Note: Shopping for Quality Cook's Note: Fish and Shellfish Nutrition Cook's Note: Buying Canned Salmon Cook's Note: Fish Steaks vs. Fish Fillets Cook's Note: Buying Canned Tuna Cook's Note: Grilling Fish Cook's Note: Grilling Shrimp and Scallops Cook's Note: Scallops Cook's Note: Cooking Shrimp Cook's Note: Shrimp Cook's Note: Cooking Scallops Cook's Note: Crab Cook's Note: How to Eat Hard-Shell Crab Cook's Note: How Much to Buy Cook's Note: How to Eat Lobster |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
