Directions:
- For the sauce, in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar and lemon juice and simmer until reduced by half.
- Stir in 3 tablespoons cream and half the tarragon.
- Whisk in the cold butter, 1 tablespoons at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
- Reserve warm.
- Preheat oven to 375 degrees. Heat the grill to high heat.
- Season fish with olive oil, salt and pepper.
- Grill on both sides until the fish has grill marks, about 6 minutes per side.
- Remove from the grill and place on a sheet pan and finish in the oven.
- Transfer to a warmed platter and brush with the herbed butter sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.42 Kcal (910 kJ) | ||
| Calories from fat | 152.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 26% | |
|---|---|---|---|
| Cholesterol | 52.52mg | 18% | |
| Sodium | 45.24mg | 2% | |
| Potassium | 301.9mg | 6% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 10.81g | 22% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 215.93 Kcal (904 kJ) | ||
| Calories from fat | 151.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.79g | 26% | |
|---|---|---|---|
| Cholesterol | 52.16mg | 18% | |
| Sodium | 44.93mg | 2% | |
| Potassium | 299.83mg | 6% | |
| Total Carbs | 4.91g | 2% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 10.74g | 22% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.3mg | 3% | |
* 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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