FISH FILET WITH TARRAGON BUTTER
My aunt introduced me to tarragon...it's like human catnip. You can use the dried version, but fresh is better.
Provided by Jon Boy
Categories Fish
Time 30m
Number Of Ingredients 3
Steps:
- 1. Thaw fish, if frozen. Pick tarragon leaves from the stalks. You should have about 1/4 cup of loosely packed leaves.
- 2. Put leaves and butter in food processor. Pulse until leaves have a chopped consistency- don't over process.
- 3. Heat a non-stick skillet over medium heat. When heated, drop butter by 1 heaping spoonfull into the skillet. Immediately place a filet into the bubbly butter. Cook until desired doneness, usually light golden brown. Don't forget to flip. Repeat with each filet. Salt and pepper to taste. Enjoy.
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