Sprinkle 1/8 tsp salt and pepper over fish. Melt 1 1/2 tsp butter in a large nonstick skillet over
medium high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when
tested with a fork. Remove from skillet, and keep warm.
Melt 1 1/2 tsp butter in skillet over medium heat. Add the shallots and saute for 1 minute or
until tender. Add wine and cook for 30 seconds. Combine 1/8 tsp salt, broth, dijon mustard,
and cornstarch, and stir with a whisk. Add to skillet and bring to a boil. Reduce heat and
simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with
tarragon.
Originally Submitted
10/15/2007
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You can add this Salmon/Halibut W/White Wine-Mustard Sauce recipe to your own private DesktopCookbook.
