Brown Butter Saute

Ingredients

• 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 
  

Directions

• 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!