Lemon Tarragon Snapper With Asparagus and Penne

For this quick dinner, I broil the fish for just five minutes, then finish it with a bright, refreshing lemon and tarragon sauce.

This quick recipe works with a variety of fish, making it a flexible option. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Really fresh fish is a special treat, and it takes only a few minutes to turn it into an elegant meal. For this quick dinner, I broil the fish for just five minutes, then finish it with a bright, refreshing lemon and tarragon sauce that highlights its natural flavor.

When shopping, look for fillets that are moist and translucent, with no drying or browning at the edges. Don’t hesitate to ask the fishmonger which fish arrived most recently; their guidance can make all the difference. Fresh asparagus and tender penne pasta round out this light meal that comes together in no time.

Helpful Hints

• Any type of fish fillet such as mahi mahi, cod, or grouper can be used.
• Any short cut pasta can be used.

Countdown

• Make sauce.
• Preheat broiler.
• Boil pasta and asparagus.
• Broil snapper.

Shopping List

To Buy: 3/4 pound snapper fillet, 1 lemon,1 bottle balsamic vinegar, 1 container penne pasta, 1 bunch fresh tarragon, 1 shallot, 1 pound asparagus,

Staples: olive oil, garlic, salt, and black peppercorns

Lemon Tarragon Snapper

Serves 2

• 1 tablespoon water
• 2 teaspoons olive oil, divided use
• 1/2 tablespoon grated lemon rind zest
• 1/2 tablespoon fresh tarragon leaves
• 1/2 tablespoon balsamic vinegar
• 1/2 tablespoon chopped shallot
• 1 small crushed garlic clove
• 3/4 pound snapper fillet about 1/4 inch thick

Mix water, 1 teaspoon olive oil, lemon zest, tarragon leaves, balsamic vinegar, shallot, and garlic together in a small bowl. Set aside. Preheat broiler and place an oven rack about 5 inches from the heat. Line a sheet pan with foil. Place snapper fillets on the sheet and brush with the remaining 1 teaspoon olive oil. Place the sheet pan with the filets under the broiler so they are about 5 inches from the heat. Broil 5 minutes. Remove from the oven, cover with foil and let sit 2 minutes. A meat thermometer should read 135 degrees F. Divide fillets between two dinner plates. Spoon sauce over them.

Per serving: 215 calories (29 percent from fat),6.8 g fat (1.2 g saturated, 2.6 g monounsaturated), 60 mg cholesterol, 35.0 g protein, 1.5 g carbohydrates, 0.1 g fiber, 109 mg sodium.

Asparagus and Penne Pasta

Serves 2

• 1 pound asparagus,
• 4 ounces penne pasta (about 1 1/2-cups)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Place a large saucepan 3/4 filled with water on to boil. Snap off the tough woody ends (about 2 inches) of the asparagus and cut the remaining stems into 2-to-3-inch pieces. Add the penne to the boiling water. Boil 5 minutes. Add the asparagus and continue to boil 3 minutes. Test penne to make sure they are cooked. Add 2 more minutes if needed. Drain into a bowl and toss with olive oil and salt and pepper to taste. Divide in half and serve with the snapper.

Per serving: 316 calories (22 percent from fat), 7.9 g fat (1.2 g saturated, 3.3 g monounsaturated), no cholesterol, 12.3 g protein, 51.6 g carbohydrates, 6.4 g fiber, 8 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2026 Tribune Content Agency, LLC

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