|1½ pounds||Fish fillets -- * see note|
|½ cup||Chopped green onions|
|⅔ cup||Chicken broth -- low sodium|
|¼ teaspoon||Salt -- to taste|
* Use fresh fish fillets or steaks. If using frozen, allow extra cooking time.
Rinse fish and pat dry. In large heavy skillet, melt margarine over medium heat (use olive oil instead of margarine if desired). Add chopped onions and tarragon leaves. Cook until onions are limp; about 3 minutes. Add broth and bring to a boil. Place fish in single layer in this mixture. Reduce heat, cover, and simmer until just translucent. Do not overcook.
* Approximate cooking time: if using fresh fillets about ¾ inch thick, will take about 6 minutes, 1-½ inch thick will take about 12 minutes.
Carefully remove fish from pan, place on serving plate and keep warm.
Turn heat to high and allow the juices in pan to cook until reduced to about one half. Pour juice over fish and immediately serve with lemon wedges, salt and pepper if desired.
Recipe By : Jo Anne Merrill
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