Type what you have

Ingredients

• ✓ tarragon
• olive oil
• garlic
• tarragon vinegar
• black pepper
• tuna steak

Instructions

1. 1 In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

By Doreen

Ingredients

• ✓ tarragon
• garlic
• salt
• black pepper
• olive oil
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
3. 3 Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
4. 4 Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
5. 5 Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

By Lindsay Perejma

Ingredients

• ✓ tarragon
• balsamic vinegar
• olive oil
• garlic
• thyme
• chicken thigh

Instructions

1. 1 Whisk vinegar, oil, garlic, tarragon, and thyme together in a medium bowl. Place chicken in a gallon-sized resealable plastic bag; add marinade, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook on the preheated grill until chicken no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest before serving for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ tarragon
• chicken thigh
• honey
• mustard
• curry powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Flatten chicken thighs and squeeze tightly into a square baking dish.
3. 3 Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
4. 4 Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Brad Istace

Ingredients

• ✓ tarragon
• chicken breast
• salt
• pepper
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. 3 Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. 4 Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

By Alison

Ingredients

• ✓ tarragon
• dijon mustard
• grainy mustard
• honey
• soy sauce
• ginger root
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl.
3. 3 Rinse chicken thighs under cold water and pat dry with paper towels.
4. 4 Add chicken thighs to the bowl and toss to coat.
5. 5 Transfer to a baking pan and spoon sauce over the thighs.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Spoon cooked sauce from the pan over chicken thighs before serving.

By Kim

Ingredients

• ✓ tarragon
• yogurt
• harissa sauce
• vinegar
• citrus juice
• garlic
• cumin
• kosher salt
• chicken breast

Instructions

1. 1 Set 4 tarragon sprigs aside; strip leaves from remaining sprigs. Combine tarragon leaves, Greek yogurt, harissa sauce, vinegar, garlic, cumin, and salt in a blender; blend until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover dish; refrigerate for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken breasts from marinade, letting excess drip off; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into centers of breasts should read at least 165 F (74 C).
5. 5 Garnish chicken breasts with harissa sauce and reserved tarragon sprigs.

By John Mitzewich

Ingredients

• ✓ tarragon
• chicken
• salt
• paprika
• black pepper
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
2. 2 Place chicken, breast-side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone.
3. 3 Grab both sides of the chicken and open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
4. 4 Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
5. 5 Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 to 40 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

By Allrecipes Member

Ingredients

• ✓ tarragon
• butter
• soy sauce
• white wine
• water
• tilapia
• paprika

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine butter, soy sauce, wine, and water in a small saucepan over medium heat. Cook until butter has melted and sauce is hot, about 5 minutes.
3. 3 Meanwhile, cut tilapia fillets in half lengthwise and arrange in a single layer in a baking pan. Pour warm sauce over top and sprinkle with paprika and tarragon.
4. 4 Broil in the preheated oven until fish is crusty on the edges and flakes easily with a fork, 10 to 15 minutes.

By texascockatooscom

Ingredients

• ✓ tarragon
• salmon fillet
• dijon mustard
• garlic
• red onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
2. 2 Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
3. 3 Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

By Randy Fortel

Ingredients

• ✓ tarragon
• yogurt
• mayonnaise
• lemon juice
• dill
• mozzarella cheese
• parmesan cheese
• salmon fillet

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
2. 2 Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
3. 3 Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

By sylvaere

Ingredients

• ✓ tarragon
• ✓ tarragon
• yellow summer squash
• zucchini
• vegetable stock
• half-and-half
• cheddar cheese
• white pepper
• sea salt
• lemon juice

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ tarragon
• mustard
• horseradish
• basil
• thyme
• black pepper
• beef tenderloin steak
• salt

Instructions

1. 1 Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
3. 3 Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

By BJ.

Ingredients

• ✓ tarragon
• brown sugar
• ginger
• cinnamon
• black pepper
• garlic powder
• salt
• lamb chop
• vegetable oil

Instructions

1. 1 Combine brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt in a medium bowl. Rub lamb chops with seasonings and place on a plate. Cover and refrigerate for 1 hour.
2. 2 Preheat the grill for high heat.
3. 3 Brush the grill grate lightly with vegetable oil, and arrange lamb chops on the grill. Cook 5 minutes on each side, or to desired doneness.

By Debra

Ingredients

• ✓ tarragon
• olive oil
• butter
• sea scallop
• salt
• black pepper
• white wine
• lemon

Instructions

1. 1 Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
2. 2 Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

By Stompy

Ingredients

• ✓ tarragon
• cornish hen
• orange
• garlic
• dijon mustard
• salt
• black pepper
• olive oil
• kitchen twine

Instructions

1. 1 Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
2. 2 Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
5. 5 Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
6. 6 Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
7. 7 Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
8. 8 Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

By France Cevallos

Ingredients

• ✓ tarragon
• butter
• olive oil
• chicken breast
• salt
• pepper
• heavy cream
• mustard

Instructions

1. 1 Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. 2 Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

By DELTAQUEEN50

Ingredients

• ✓ tarragon
• egg
• mayonnaise
• green onion
• lemon juice
• red pepper flakes
• crabmeat
• cracker
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl.
3. 3 Gently stir in crabmeat, being careful not to break up meat.
4. 4 Gradually mix in cracker crumbs, adding until desired consistency is achieved.
5. 5 Form crab mixture into 4 patties.
6. 6 Heat butter in a skillet over medium heat. Cook patties in the skillet until golden brown, 5 to 6 minutes on each side.
7. 7 Serve and enjoy!

By LINDACHEK

Ingredients

• ✓ tarragon
• butter
• creme fraiche
• white wine
• lemon zest
• cayenne pepper
• kosher salt
• sea scallop
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
2. 2 Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
3. 3 Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
4. 4 Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ tarragon
• egg
• milk
• walnut
• all-purpose flour
• salt
• chicken breast
• butter
• vegetable oil

Instructions

1. 1 Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
2. 2 Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

By DustyLV

Ingredients

• ✓ tarragon
• corn kernel
• green onion
• white wine vinegar
• olive oil
• lemon juice
• salt
• black pepper
• seafood seasoning

Instructions

1. 1 Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

By Meenes

Ingredients

• ✓ tarragon
• bread crumb
• sherry
• butter
• garlic
• salt
• marjoram
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
3. 3 Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes.

By N8TE

Ingredients

• ✓ tarragon
• olive oil
• lime juice
• onion
• salt
• hot sauce
• salt
• pepper
• chicken thigh

Instructions

1. 1 Place olive oil, lime juice, onion, tarragon, 1 teaspoon salt, and hot sauce in a large, resealable plastic bag; shake to combine. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade. Season chicken with salt and black pepper.
4. 4 Cook on the preheated grill until no longer pink in the center, about 30 minutes. (Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.)

By Cynthia Betancourt

Ingredients

• ✓ tarragon
• cedar plank
• butter
• lemon juice
• herbes de provence
• dill weed
• paprika
• garlic
• halibut steak
• black pepper

Instructions

1. 1 Place the cedar plank in water to soak, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl.
4. 4 Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut.
5. 5 Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

By Luke

Ingredients

• ✓ tarragon
• pork loin roast
• salt
• pepper
• butter
• cranberry sauce
• yellow onion
• dijon mustard
• onion soup mix
• cornstarch

Instructions

1. 1 Pat pork loin dry and season on all sides with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
3. 3 Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
5. 5 Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
6. 6 While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

By lindsay pruitt

Ingredients

• ✓ tarragon
• salmon fillet
• salt
• vegetable oil
• garlic
• parsley
• mayonnaise
• mustard
• lemon juice
• cayenne pepper

Instructions

1. 1 Season salmon fillets with kosher salt. Line a baking sheet with foil and brush lightly with vegetable oil.
2. 2 Preheat the oven's broiler to high and set the oven rack about 8 inches from heat source.
3. 3 Process garlic, tarragon, and parsley in a blender or in a mortar and pestle to form a loose paste.
4. 4 Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic-herb mixture until combined.
5. 5 Place salmon fillets, skin-side-down, on the baking sheet. Spread herb mixture over the top and sides of each fillet.
6. 6 Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
7. 7 Bake until internal temperature of salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ tarragon
• butter
• leek
• celery root
• portobello mushroom
• chive
• panko bread crumb
• gruyere cheese
• all-purpose flour
• heavy cream
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms release their liquid, about 6 minutes more.
3. 3 Meanwhile, combine bread crumbs and Gruyère cheese in a mixing bowl.
4. 4 Sprinkle flour over the mushroom mixture and stir until absorbed, about 1 minute. Pour in heavy cream slowly while stirring until sauce thickens and turns evenly creamy, about 3 minutes. Add half of the bread crumb–cheese mixture to the pan and stir until the cheese begins to melt, about 2 minutes.
5. 5 Remove from heat and transfer mixture to a greased baking dish. Top with remaining tarragon, chives, and the rest of the bread crumb mixture. Drizzle with a small amount of water to moisten.
6. 6 Bake in the preheated oven until the cheese is bubbly, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ tarragon
• salmon
• salt
• black pepper
• olive oil
• mayonnaise
• dijon mustard
• lemon zest
• lemon juice
• garlic

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Season salmon fillets with salt and black pepper; drizzle with 2 tablespoons oil.
3. 3 Whisk mayonnaise, Dijon mustard, tarragon, remaining 2 tablespoons oil, lemon zest, lemon juice, and garlic together in a bowl; season with salt and black pepper. Set sauce aside.
4. 4 Cook salmon on the preheated grill until it flakes easily with a fork, 5 to 10 minutes. Transfer to a serving plate; top with sauce.

By Allrecipes Member

Ingredients

• ✓ tarragon
• sea scallop
• seafood seasoning
• salt
• black pepper
• butter
• canola oil
• white wine
• balsamic vinegar
• mustard

Instructions

1. 1 Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper; sprinkle on both sides of scallops.
2. 2 Melt butter with oil in a large skillet over medium-high heat. Add scallops, being careful not to crowd skillet; cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches, if necessary, to avoid steaming the scallops. Be careful not to overcook. Transfer to a plate; cover to keep warm.
3. 3 Add wine, vinegar, and mustard to skillet; cook over medium heat, stirring constantly to scrape up browned bits from bottom of skillet, until glaze slightly thick and syrupy, 3 to 4 minutes.
4. 4 Drizzle scallops with glaze; garnish with tarragon.

By lutzflcat

Ingredients

• ✓ tarragon
• cod
• salt
• black pepper
• water
• fish bouillon cube
• bread crumb
• butter
• parsley
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
2. 2 Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
3. 3 Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

By Aeroz