Tarragon Walnut Brown Butter Sauce
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Instructions
Put the butter in a small saucepan and melt over medium heat. Cook for 5-10 minutes, until the butter begins to take on a light-brown color and gets a nutty aroma. Add the walnuts and cook for one minute. Pour in the lemon juice, turn up to high heat, and bring to a boil. Turn off the heat, and add the tarragon, salt and fresh ground black pepper to taste; reserve.
Season the fish filets with salt and fresh ground black pepper to taste. Saut the fish in the vegetable oil over medium-high heat until done. Serve hot with the butter sauce spooned over.
