sf wrote:
> On Mon, 23 Nov 2015 16:35:16 -0700, Hidalgo > wrote:
>
>> sf wrote:
>>> On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
>>> wrote:
>>>
>>>> I've done something similar with cheaper cuts of steak. I, too, would
>>>> skip the tarragon.
>>>
>>> I've had béarnaise sauce (which is flavored with fresh tarragon) with
>>> an expensive cut of meat and it was fabulous.
>>> http://www.epicurious.com/recipes/fo...e-sauce-395049
>>>
>>
>> That looks really good!
>
> Haven't done it myself, it was a restaurant meal (twice).
>
I do enjoy tarragon on fish and this is a perfect way to get more use
out of it.


http://www.tasteofhome.com/recipes/b...tarragon-sauce

2 pounds cod or red snapper fillets
1 tablespoon cornstarch
1/2 cup cold water
1/2 cup honey
1/4 cup white wine or chicken broth
1/4 cup lemon juice
1 teaspoon garlic salt
1/2 teaspoon grated lemon peel
1 tablespoon minced fresh tarragon
Tarragon

On Mon, 23 Nov 2015 17:51:33 -0700, Hidalgo > wrote:

> sf wrote:
> > On Mon, 23 Nov 2015 16:35:16 -0700, Hidalgo > wrote:
> >
> >> sf wrote:
> >>> On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
> >>> wrote:
> >>>
> >>>> I've done something similar with cheaper cuts of steak. I, too, would
> >>>> skip the tarragon.
> >>>
> >>> I've had béarnaise sauce (which is flavored with fresh tarragon) with
> >>> an expensive cut of meat and it was fabulous.
> >>> http://www.epicurious.com/recipes/fo...e-sauce-395049
> >>>
> >>
> >> That looks really good!
> >
> > Haven't done it myself, it was a restaurant meal (twice).
> >
> I do enjoy tarragon on fish and this is a perfect way to get more use
> out of it.
>
>
> http://www.tasteofhome.com/recipes/b...tarragon-sauce
>
> 2 pounds cod or red snapper fillets
> 1 tablespoon cornstarch
> 1/2 cup cold water
> 1/2 cup honey
> 1/4 cup white wine or chicken broth
> 1/4 cup lemon juice
> 1 teaspoon garlic salt
> 1/2 teaspoon grated lemon peel
> 1 tablespoon minced fresh tarragon
> Tarragon

That's an interesting idea. I didn't think I'd like capers with fish
and turned out I LOVE the combo.

--

sf

sf wrote:
> On Mon, 23 Nov 2015 17:51:33 -0700, Hidalgo > wrote:
>
>> sf wrote:
>>> On Mon, 23 Nov 2015 16:35:16 -0700, Hidalgo > wrote:
>>>
>>>> sf wrote:
>>>>> On Mon, 23 Nov 2015 10:19:04 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I've done something similar with cheaper cuts of steak. I, too, would
>>>>>> skip the tarragon.
>>>>>
>>>>> I've had béarnaise sauce (which is flavored with fresh tarragon) with
>>>>> an expensive cut of meat and it was fabulous.
>>>>> http://www.epicurious.com/recipes/fo...e-sauce-395049
>>>>>
>>>>
>>>> That looks really good!
>>>
>>> Haven't done it myself, it was a restaurant meal (twice).
>>>
>> I do enjoy tarragon on fish and this is a perfect way to get more use
>> out of it.
>>
>>
>> http://www.tasteofhome.com/recipes/b...tarragon-sauce
>>
>> 2 pounds cod or red snapper fillets
>> 1 tablespoon cornstarch
>> 1/2 cup cold water
>> 1/2 cup honey
>> 1/4 cup white wine or chicken broth
>> 1/4 cup lemon juice
>> 1 teaspoon garlic salt
>> 1/2 teaspoon grated lemon peel
>> 1 tablespoon minced fresh tarragon
>> Tarragon
>
> That's an interesting idea. I didn't think I'd like capers with fish
> and turned out I LOVE the combo.
>

The great thing about white eat fish is it supports stronger seasoning
tastes that one might think.

Your fish picata was a perfect example and totallyworks.

>> She cheered Boner on until we arrived at this.

"And I still do"