Directions:
- In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
- Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
- Prepare your barbecue or grill pan to medium temperature.
- Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
- Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
- Goes nicely with a rice salad!
- Note: you can also use this recipe with salmon steaks or fillets.
- Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.93 Kcal (590 kJ) | ||
| Calories from fat | 98.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 17% | |
|---|---|---|---|
| Cholesterol | 15.12mg | 5% | |
| Sodium | 138.63mg | 6% | |
| Potassium | 68.45mg | 1% | |
| Total Carbs | 2.63g | 1% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 171.98 Kcal (720 kJ) | ||
| Calories from fat | 120.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.36g | 17% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 5% | |
| Sodium | 169.17mg | 6% | |
| Potassium | 83.53mg | 1% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 0.98g | 3% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 10.05g | 16% | |
| Vitamin C | 12.6mg | 17% | |
| Iron | 0.7mg | 3% | |
| Calcium | 23.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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