Skillet Fish with Lemon Tarragon Butter

Skillet Fish with Lemon Tarragon

Skillet Fish with Lemon Tarragon "Butter"


Makes 2 servings


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.


  1. Combine margarine, 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small bowl. Blend well with fork; set aside.
  2. Coat 12-inch nonstick skillet with cooking spray. Heat over medium heat until hot.
  3. 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.

Nutritional Information

Serving Size: 1/2 of total recipe
Calories 125
Calories from Fat 24 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 60 mg
Carbohydrate 1 g
Fiber <1 g
Protein 22 g
Sodium 291 mg

Dietary Exchange

Meat 3

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