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
372
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
  • 1 Clove of garlic, pressed
  • 1 Tablespoon lime zest
  • 2 Teaspoons lime juice
  • 1 Teaspoon salt

Vegetables

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

Fish

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

Directions

Tarragon Butter

Vegetables

Fish

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.

Nutritional Facts

Total Fat
32g
50%
Sugar
4g
N/A
Saturated Fat
16g
82%
Cholesterol
82mg
27%
Protein
11g
21%
Carbs
12g
4%
Vitamin A
558µg
62%
Vitamin B12
1µg
22%
Vitamin B6
0.6mg
28.9%
Vitamin C
37mg
61%
Vitamin D
0.4µg
0.1%
Vitamin E
3mg
17%
Vitamin K
23µg
29%
Calcium
108mg
11%
Fiber
3g
10%
Folate (food)
59µg
N/A
Folate equivalent (total)
59µg
15%
Iron
3mg
15%
Magnesium
45mg
11%
Monounsaturated
10g
N/A
Niacin (B3)
5mg
23%
Phosphorus
148mg
21%
Polyunsaturated
3g
N/A
Potassium
530mg
15%
Riboflavin (B2)
0.2mg
11.3%
Sodium
383mg
16%
Thiamin (B1)
0.2mg
10.1%
Trans
0.9g
N/A
Zinc
0.6mg
3.8%

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