A mild-tasting fish with a sweet undertone, flounder pairs well with this perky lemon-butter sauce.
Lightly salt and pepper fillets. Dredge in flour.
Heat oil in a large skillet. Add 2 tablespoons of butter and heat. Sauté fish, flesh sides down, until done, about 4 to 5 minutes. Turn over and repeat.
While fish is cooking, prepare lemon-butter sauce.
In a small saucepan, melt ½ cup of butter over medium heat. Stir in lemon juice, zest and pepper. Add fresh tarragon, mix well. Keep warm until ready to use, but do not continue to cook. Serve over fillets.
Find more great seafood recipes from NC Sea Grant at marinersmenu.org.
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