Skillet Fish with Lemon Tarragon "Butter"
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4 tsplemon juice, divided
1/2 tspgrated lemon peel
1/4 tspdried tarragon
1/4 tspprepard mustard
2-4lean white fish fillers ( about 1/2 pound each ) rinsed and patted dry
How to Make Skillet Fish with Lemon Tarragon "Butter"
- Combine butter, 2 teaspoons lemon juice, lemon peel, tarragon, mustard and salt in a small bowl. Stir until well blended and set aside. ( double this if using more than 3 pieces or more of fish)
- Coat a nonstick skillet with cooking spray, heat over medium heat.
- Drizle fish fillets with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.Place fillets in skillet, paprika side down, cook 3 minutes. Gently turn and cook 3 minutes longer or until fish begins to flake when tested with a fork. Place fillets on serving palte top with butter mixture.