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)
flour, enough to coat fish fillets
butter to cover bottom of pan
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!