|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This incredibly easy tarragon walnut brown butter sauce recipe will go beautifully with almost any fresh fish. The French word for this sauce is "beurre noisette," and, while it tastes gourmet, it's very simple to put together quickly. These types of brown butter sauces can also be served on chicken or grilled vegetables.
- 3 tablespoon unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon chopped, fresh tarragon
- 2 tablespoon chopped walnuts
- salt and fresh, ground black pepper (to taste)
- 1 tablespoon vegetable oil
- 4 (6-oz each) boneless white fish fillets (like cod, bass, tilapia, or sole)
Steps to Make It
Put the butter in a small saucepan, and melt over medium heat. Cook for 5 to 10 minutes, or 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. Set aside.
Season the fish fillets with salt and fresh ground black pepper to taste.
Heat the oil in a medium skillet over medium-high heat, and cook on both sides until opaque throughout.
Serve hot with the butter sauce spooned over.