There’s nothing better than an easy weeknight meal that’s full of flavor! Our Keto Fish with Tarragon Cream Sauce is inspired by our recent weekend getaway to the Fairmont at Lake Louise, AB. It is a simple, yet elegant dish.
Fish
For this dish, you can use any mild white fish of your choice, such as basa, cod or halibut. Our personal favorite is basa for this dish.
For cooking, it is very important to pat the fish dry with a kitchen towel. Removing the excess moisture will result in a crispier surface. Next salt the fish on both sides to season and draw out any excess moisture.
While cooking the fish, it is important to heat the pan first and then add the oil. Make sure that your pan is thoroughly heated over medium-high heat. This will create a nice golden crust.
Tarragon Cream Sauce
The tarragon cream sauce is the star of the show in this dish! It comes together in about 5 minutes. I highly recommend using fresh tarragon for this dish, but you can also use dried. To thicken the sauce, we use xanthan gum or guar gum. Both are keto-friendly and gluten-free. When using the thickeners, be very careful and do not add too much! Start with 1/8 tsp and whisk for a few minutes. If the sauce is not thick enough to your liking, you can add another 1/8 tsp. Do not add more than a total amount of 1/4 tsp, otherwise the sauce will become too thick.
If you’re feeling adventurous, we think that a dry white wine would work nicely here. We haven’t tried this ourselves yet but you can never go wrong with white wine! Try adding 1-2oz of wine to your sauce to amp up the flavor.
Pan Fried Fish with Tarragon Cream Sauce
Ingredients
- 1 lbs White Fish Fillet Basa, Cod, or Halibut
- 2 Springs Fresh Tarragon
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- Salt To Taste.
- Pepper To Taste
Tarragon Cream Sauce
- 1 Cup Heavy Cream
- 25 Grams Yellow Onion or Shallot
- 2 Tbsp Butter
- 1-2 Tbsp Chopped Fresh Tarragon
- 1/8 - 1/4 Tsp Xanthan Gum Optional.
- Salt To Taste.
- Pepper To Taste
Instructions
- Pat fillets dry with a kitchen towel. Season with salt and pepper on both sides. Set aside.
- Heat a non-stick or cast iron pan over medium-high heat. Once heated add olive oil and butter to the pan.
- In the preheated pan, place the fillets skin side down (if applicable) for about 2 minutes until golden brown.
- Reduce the heat to medium and flip the fillet. Add fresh tarragon to the pan and cook until internal temp reaches 145°F. Cooking time will vary depending on how thick your fillet is.
- Meanwhile, prepare the tarragon cream sauce.
- Heat butter in a saucepan over medium heat.
- Add 2 tbsp of butter to the saucepan.
- Once melted, add the diced yellow onion (or shallot) and cook for 2-3 minutes until translucent.
- Reduce heated to medium-low. Stir in the chopped fresh tarragon.
- Add the cream and continue to whisk until lightly simmering.
- If desired, whisk in 1/8 tsp of xanthan gum to thicken the sauce.
- Continue whisking for 1-2 minutes until the sauce has thickened.
- Serve the pan fried fish with the tarragon cream sauce.
- Enjoy!
Notes
- 457 Calories
- 0.6g Carbohydrates
- 0.1g Fiber
- 44.6g Fat
- 18.1g Protein
Let us know in the comments below if you’ve tried our Keto Fish with Tarragon Cream Sauce. If you’re looking for more keto and low carb recipes, visit our recipe page!
