Fish & Vegis en Papillote with Tarragon Butter - REAL FOOD Healing Recipe from Mee Tracy McCormick

Fish & Vegis en Papillote with Tarragon Butter - REAL FOOD Healing Recipe from Mee Tracy McCormick

Even French classic recipes from way back when can be adjusted into REAL FOOD healing recipes. This recipe holds strong to those rich French flavors while cutting out those classic fats. Tarragon is very common in French recipes and is loaded with antioxidants, which protect our healthy blood cells from attack. Tarragon also aids in digestion, helping to absorb all of the nutrients found in that food.

Classic French recipes might seem intimidating but don't shy away! "En Papillote" simply means, cooked in parchment paper. Each piece of fish is wrapped up like a little present for all to unwrap at the dinner table. Kids love getting this surprise for dinner!

4
Servings
179
Calories Per Serving
Deliver Ingredients

Ingredients

Tarragon Butter

  • 12  Sprigs of Tarragon, leafs no stems, minced
  • 1/4  Pound  soy-free Earth Balance OR Vegenaise OR goat butter
  • Clove of garlic, pressed
  • 1  Tablespoon  lime zest
  • 2  Teaspoons  lime juice
  • 1  Teaspoon  salt

Vegetables

  • Large carrots, julienned
  • Large leek, julienned
  • Cloves of garlic, pressed
  • Small red bell pepper, julienned
  • 1  Tablespoon  organic olive oil

Fish

  • Small to medium pieces of Salmon or Halibut (5-6 ounces)

Directions

Tarragon Butter

Vegetables

Fish

Nutritional Facts

Total Fat
10g
14%
Sugar
10g
11%
Saturated Fat
5g
21%
Carbohydrate, by difference
20g
15%
Protein
1g
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
5mg
1%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
21mg
3%
Selenium, Se
3µg
5%
Sodium, Na
121mg
8%
Water
7g
0%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.