Brown Butter Saute


  • Fish of choice, skinless and boneless, 6 to 8 ounces per person. Skate, snapper, walleye are some of my favorites.

  • salt (I use the herbed sea salt we sell)

  • black pepper

  • flour, enough to coat fish fillets

  • butter to cover bottom of pan

  • 1 lemon 


  • Heat butter at medium high heat until melted, continue cooking until the butter turns dark with flecks of brown floating in it. It's best to keep a close eye on it. Do not burn it!

  • Lightly salt and pepper fish then coat with flour. Shake off extra flour. Place fish in hot butter. Saute for approximately 4 to 5 minutes per side. Remove fish from pan and plate it on rice, couscous, veggies, etc.

  • Add juice of 1/2 lemon into remaining butter in the pan. Stir well and pour sauce over fish. Enjoy!