Fish Steaks with Lemon Tarragon Butter

Fish Steaks with Lemon Tarragon Butter

3 C. frozen green peas

1/2 C. sliced green onions

2 T. margarine or butter, softened
2 T. chopped fresh parsley

1 t. grated lemon peel

1 t. dried tarragon

1/2 t. salt

1/4 t. coarsely ground pepper

6 halibut or swordfish steaks, to 1 inch thick

Preheat oven to 450° F. or grill to medium-high. If using a foil bag to cook the fish, sprinkle peas and onion in the bag and layer evenly.

Combine margarine, parsley, lemon peel, tarragon, salt and pepper and spread over one side of fish steaks. Arrange fish on top of vegetables in foil bag. Place foil in a 1-inch pan. Foil package may be cooked on the grill or in the oven. Bake 30 to 35 minutes or grill 14 to 16 minutes.

If using conventional baking dish. Cook fish following the same directions but use a lid with the dish.

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