Broiled Fish Steaks with Tarragon Cheese Sauce served with Tempura style Green Bell Pepper strips

This fish recipe is from my Better Homes & Garden Big Book of 30-Minute Dinners. This book truly puts Rachael Ray's 30-minute recipes to shame. It really did seem to take about 30 minutes from start to finish and it was delicious!

The complete meal!

1 1/4 pounds fresh or frozen salmon, swordfish, or tuna steaks (about 3/4in thick)
1/2 cup plain yogurt or light dairy sour cream
1/2 cup shredded mozzarella or Monterey Jack cheese
2 tsp snipped fresh tarragon or 1/2 tsp dried tarragon, crushed
ground black pepper
hot cooked pasta (optional)
fresh tarragon sprigs (optional)
red sweet pepper strips (optional)

Obviously this recipe has a lot of different options.
Option 1: Fish -- I used tuna medallions and loved the flavor with this recipe. We didn't think salmon would be quite as tasty with this meal.
Option 2: Yogurt/Sour Cream -- We used the light sour cream. I thought it would a little more flavor and it turned out well.
Option 3: Cheese -- We used mozzarella. I leaned a little more towards trying the Monterey Jack but I let Patrick make this decision! He chose mozz.
Option 4: Hot cooked pasta -- yes! We served the tuna medallions atop tri-color rotini.
Option 5: Tarragon -- we of course used dried tarragon. It was a bit pricey but definitely worth it and hopefully we'll find some more recipes in the future to use it!
Option 5: Red Sweet Pepper Strips -- Instead of the this I opted for tempura style green bell pepper strips. This added a little crunch to the recipe. I placed these right on top of the tuna. Recipe to follow.

Prep time 10 minutes
Broiling time 6 1/2 minutes
Serves 4

1. Rinse fish; pat dry. Cut fish steaks into 4 equal portions, if necessary.
2. Stir together the yogurt or sour cream, cheese, and tarragon. Set aside.
3. Place fish on unheated rack of broiler pan. Sprinkle fish with salt and ground pepper. Broil 4 inches from the heat for 6 to 9 minutes or until fish flakes easily when tested with a fork. Spoon yogurt mixture over fish steaks. Broil 30 to 60 seconds more until heated through and cheese starts to melt. If desired, serve over hot cooked pasta and garnish with fresh tarragon sprigs and red pepper strips.

Preparation photo: The fish has just come out of the broiler with the melted tarragon cheese sauce (left).The tempura style green bell pepper strips have just turned a nice golden brown (right)! The pasta has already been taken to drain!
Tempura Style Green Bell Pepper Strips
  There were many tempura batter recipes. I chose a very simple one -- 1 cup flour, 1 cup ice cold water, and 1 egg. Tossed the pepper in the batter and then fried in a little vegetable oil. I did this while the fish was boiling.

Ready to eat!
Nutrition Facts per Serving (for the fish)
188 calories, 8 g total fat, 3 g saturated fat, 36 mg cholesterol, 236 mg sodium, 3 g carbohydrates, 25 g protein

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