Rating: 3 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 6
  • 1 star values: 1
Lindsay Hunt


Credit: Danny Kim

Recipe Summary

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, and then roughly chop.

  • Combine the pecans, tarragon, lemon juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a small bowl; set aside.

  • Meanwhile, steam the potatoes and cauliflower in ½ inch of water in a large pot, covered, until very tender, 18 to 22 minutes.

  • Transfer the potatoes, cauliflower, 1 teaspoon salt, and ½ teaspoon pepper to a food processor and puree until very smooth.

  • Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fish and cook until opaque throughout, 2 to 3 minutes per side.

  • Serve the fish over the cauliflower puree, topped with the tarragon sauce.

Nutrition Facts

454 calories; fat 23g; saturated fat 3g; cholesterol 140mg; sodium 742mg; protein 36g; carbohydrates 27g; sugars 3g; fiber 4g; iron 3mg; calcium 76mg.