• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Skillet Fish with Lemon Tarragon Butter

Category: Vegetables, Fish, Side Dishes

 Ingredients List

  • 2 teaspoons reduced-fat margarine
  • 4 teaspoons lemon juice, divided
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon prepared mustard
  • 1/4 teaspoon dried tarragon leaves
  • 1/8 teaspoon salt
  • Nonstick cooking spray
  • 2 lean white fish fillets (4 ounces each),* rinsed and patted dry
  • 1/4 teaspoon paprika
  • *Cod, orange roughy, flounder, haddock, halibut and sole can be used.


Combine margarine, 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small bowl. Blend well with fork; set aside.
Coat 12-inch nonstick skillet with cooking spray. Heat over medium heat until hot.
Drizzle fillets with remaining 2 teaspoons lemon juice. Sprinkle one side of each fillet with paprika. Place fillets in skillet, paprika side down; cook 3 minutes. Gently turn and cook 3 minutes longer or until opaque in center and flakes easily when tested with fork. Place fillets on serving plates; top with margarine mixture.

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