I splurged on two wild King Salmon fillets for this dish, but any of your favorite fish varieties would work well with cette flavor combination. Rainbow trout, Dover sole, tilapia, grouper, Branzino, Red Snapper….you name it, try it out!  Fresh tarragon, with its natural anise flavor, is one of my favorite flavor pairings when it comes to seafood; combined with the sweet, fresh taste of orange zest and orange juice, this simple baked fish dish is just short of miraculous.  (Another idea would be to top seared scallops with the mixture, or even add the zest and tarragon into a skillet with a touch of butter, garlic, and peeled shrimp for a nice twist on a classic shrimp scampi.)

(To view this recipe, click on the blue title of the blog post above*)

Tagged: baked fish, fish, fresh tarragon, King salmon, orange juice, orange zest, salmon, tarragon-orange fish, tarragon-orange salmon, wild salmon