8.12.2010

Grilled Tarragon Fish

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Here's the thing about buying fish at the Asian markets, unless you are a fish expert, it's difficult to be certain what you are getting. And how it will be prepared for you.

Now I'm pretty sure I bought Red Snapper, and I'm even more sure I asked for my fish to be cleaned. But unfortunately, the butcher and I miscommunicated somewhere along the way, and he did not gut my fish or cut the head off, like I had asked. I was not thrilled about spending 15 minutes prepping my fish. However, in the end, it turned out so well that my grumpiness melted.
I wanted to use the remainder of my tarragon, and I was tired of herb salads. But I wasn't sure if tarragon and fish went well together. I googled a few recipes and very loosely based mine on one by Jacques P├ępin.
I roughly chopped my tarragon, garlic and shallots. Then I added lemon zest and juice, olive oil, salt and pepper, and spread my mixture over and inside the fish.
I placed the fish on aluminum foil, made a pouch and grilled it for about 15 minutes. The pouch kept things nice and moist, and made for easy clean up.
I was surprised at how well the flavors came together, and would definitely make this again. It was a little different than the norm, and made for a light and tasty meal.

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