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Fish Steaks with Lemon Tarragon Butter (Foil-cooking-bag)

1 large foil cooking bag
3 cups frozen green peas
1/2 cup sliced green onions
2 tablespoons margarine -- softened
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
24 ounces halibut steaks -- cut into
4 ounces portions


Preheat grill to medium-high or oven to 450 degrees.

Open foil bag. Sprinkle peas and onions in even layer in bag. Combine margarine, parsley, lemon peel, tarragon, salt and pepper; spread over one side of fish steaks. Arrange fish on top of vegetables in foil bag. Seal with double fold and place in 1-inch deep pan. To cook, slide foil bag onto grill or leave in supporting pan and place in oven.

Grill 14 to 16 minutes on covered grill or bake 30 to 35 minutes in oven. Use oven mitts to cut open foil bag with sharp knife. Carefully fold back top, allowing steam to escape.


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