Can You Use Tarragon on Fish? A Guide to Cooking with This Versatile Herb

Tarragon is an aromatic herb that adds a lovely anise-like flavor to dishes. Its sweet, licorice notes pair wonderfully with foods like chicken eggs vegetables, and especially fish. If you’re wondering if you can use tarragon when cooking fish, the answer is a resounding yes!

Tarragon is a culinary herb that comes from the Asteraceae plant family. There are a few varieties of tarragon but French tarragon (Artemisia dracunculus) is the one most commonly used for cooking. French tarragon has long, slender leaves and a distinctive anise or licorice flavor that makes it a versatile ingredient in the kitchen.

Unlike many other herbs, tarragon has a milder, sweeter flavor that isn’t overpowering. It provides lovely background notes that enhance other ingredients rather than dominating them. The herb’s flavor also intensifies when it’s cooked or heated. So adding tarragon at the end of cooking gives a subtler flavor, while incorporating it earlier provides more punch.

Along with its sweet anise notes, tarragon also has hints of pine and pepper. So it can add a nice complexity to recipes. Tarragon is commonly used in French cuisine, especially fine French sauces like béarnaise and hollandaise. But it also pairs wonderfully with poultry, seafood, vegetables, and eggs.

Why Tarragon Works So Well with Fish

The anise notes of tarragon beautifully complement the flavors of fish and shellfish. Tarragon enhances the delicate flavor of mild white fish like cod, halibut, tilapia, and flounder without overpowering it. And its sweetness offsets fish with more pronounced fishiness like salmon, tuna, trout, and mackerel.

Some key reasons why tarragon is so well-suited for fish include:

• Accentuates natural sweetness: Tarragon’s licorice-like sweetness brings out the subtle inherent sweetness of fish. This provides a lovely balance of flavors.

• Offsets fishy tones: Tarragon’s sweetness and aroma help mask fishy odors and flavors in oilier fish. So it allows the fish’s best qualities to shine through.

• Prevents drying: Tarragon’s flavor oils help keep fish moist during cooking. This prevents it from drying out.

• Enhances richness: Tarragon complements and enriches creamy sauces and butter-based preparations that are often paired with fish.

• Provides acidity: Tarragon’s slight peppery taste offsets the savory richness of fish. Its flavor profile is similar to lemon, and it contains organic acids that brighten flavors like citrus.

• Pairs with wine: The anise in tarragon integrates seamlessly with wine flavors used to poach or sauce fish.

So whether you’re cooking cod, working with salmon, or frying up trout, tarragon can enhance both the taste and texture of the fish. Its sweetness harmonizes with the fish while reducing any unpleasant fishiness.

Best Practices for Using Tarragon with Fish

When cooking fish with tarragon, there are some best practices you can follow to get the best results:

• Use fresh tarragon when possible – Fresh tarragon has the best, most vibrant flavor. Dried tarragon lacks nuance.

• Add earlier for bolder flavor – Add tarragon at the beginning to infuse flavor throughout. Add later for a delicate taste.

• Use a light hand – A little tarragon goes a long way. Too much can overpower the fish. Start with 1 tsp per 1 lb of fish.

• Pair tarragon with dill – For balance, combine tarragon with the bright, grassy notes of dill.

• Add lemon – Lemon brightens andaccentuates tarragon’s flavor. A squeeze at the end pulls the tastes together.

• Use whole sprigs – Add whole sprigs then remove before serving for dispersed flavor without overwhelming.

• Chop finely or strip leaves – For more intense, concentrated flavor, finely chop or strip tarragon leaves into sauces.

• Use tarragon stalks – Add discarded stalks to poaching liquid or fish stock for infused flavor.

• Finish with tarragon butter – Top fish with a pat of tarragon-infused butter just before serving.

Following these tips will help you add the perfect touch of tarragon to fish to create delicious, restaurant-quality results at home.

9 Delicious Ways to Use Tarragon with Fish

Here are some fabulous recipe ideas that showcase how wonderfully tarragon’s flavor profile pairs with different types of fish:

1. Tarragon-Crusted Salmon

Coat salmon fillets with a mixture of bread crumbs, minced tarragon, lemon zest, olive oil, salt, and pepper. Bake until a crust forms on the outside, and the salmon is opaque in the center.

2. Seared Scallops with Tarragon Cream Sauce

Sear scallops in an oiled skillet over high heat. Make a pan sauce with shallots, white wine, and cream. Finish with finely chopped tarragon.

3. Tarragon Shrimp Skewers

Marinate peeled shrimp in olive oil, tarragon, garlic, lemon juice, salt, and pepper. Thread on skewers and grill until cooked through.

4. Tarragon Lobster Tails

Brush lobster tails with melted butter infused with minced tarragon. Broil in the oven until the lobster meat is opaque.

5. Tarragon Tuna Salad

Flake cooked tuna and fold together with mayonnaise, chopped celery, minced tarragon, pepper, and lemon juice. Serve over greens or on bread.

6. Baked Cod with Tarragon crumbs

Top cod fillets with olive oil, lemon slices, and a mixture of bread crumbs, Parmesan, and chopped tarragon. Bake until the fish is cooked through.

7. Poached Halibut with Tarragon Hollandaise

Poach halibut in an aromatic poaching liquid. Top with a hollandaise sauce made with tarragon-infused vinegar and a pinch of chopped tarragon.

8. Seared Trout with Tarragon Browned Butter

Cook trout fillets skin-side down in a hot skillet. Top with browned butter infused with chopped tarragon.

9. Tarragon Tilapia Packets

Place tilapia fillets in parchment paper packets with sliced lemons, tarragon sprigs, butter, and white wine. Fold packs and bake until the fish is cooked through.

With these recipe ideas, you can enjoy the delightful licorice essence of tarragon paired with the fresh flavors of fish. Tarragon truly is a stellar match for all types of fish and shellfish.

Tips for Buying and Storing Tarragon

To unlock tarragon’s full flavor potential when cooking fish, start with fresh, high-quality tarragon:

• Look for vibrant green leaves without wilting or browning. Avoid yellowed leaves.

• Seek tarragon with a pronounced anise-like aroma when the leaves are bruised. Pass on any that lack fragrance.

• Choose organically grown tarragon when possible for optimal flavor and purity.

• Buy only as much as you need since fresh tarragon has a short shelf life. Dried tarragon can be purchased in larger quantities.

• Keep tarragon refrigerated loosely wrapped in damp paper towels in an airtight container for up to 5 days.

• To extend its life, place stems in a glass of water like a bouquet and refrigerate. Change the water daily.

• Wrap tarragon well and freeze leaves for several months. Use frozen tarragon in cooked dishes as its texture declines when thawed.

• Dry excess tarragon by hanging upside down in small bundles to preserve for non-essential uses like teas.

With the proper selection, storage, and handling, fresh tarragon can deliver its trademark licorice zing to fish dishes.

Discover the Joy of Cooking Fish with Tarragon

Tarragon may not be an herb you instinctively associate with fish. But its sweet anise flavor profile brings out the best in fish and shellfish. Tarragon moistens, brightens, enhances, and balances fish flavors. It integrates seamlessly in sauces, marinades, crusts, and toppings.

So don’t be afraid to expand your culinary horizons by experimenting with tarragon in your fish cookery. Its beguiling flavors will add a touch of finesse and luxury to everyday fish dishes. You can impress guests and delight your family with delicious, restaurant-caliber seafood creations.

Now that you know you can use tarragon on fish, it’s time to head to the market to stock up on fresh tarragon. Exploring creative ways to cook fish with this herb will give you a tasty new secret weapon in the kitchen.