-
1
PREPARE THE FISH
-
2
Dry the fish fillets well with paper toweling.
-
3
Season with salt and pepper and allow to stand for 5 minutes to draw out some moisture.
-
4
MAKE THE SAUCE
-
5
In a saucepan, heat oil over medium heat.
-
6
Add the minced shallot and cook, stirring, until soft and beginning to color.
-
7
Add the orange juice and vinegar, increase heat and bring to the boil.
-
8
Cook until reduced to just over 1/4 of a cup, about 5 minutes.
-
9
Add the cream and cook until slightly reduced, about 1 minute.
-
10
Remove from heat and add the butter and tarragon.
-
11
Taste and adjust seasoning with salt and black pepper.
-
12
Cover to keep warm, stirring every minute or so.
-
13
SAUTE THE FISH
-
14
Dredge the fish fillets in flour and shake off any excess.
-
15
Heat the oil in a non-stick skillet over medium-high heat until shimmering.
-
16
If there are any thin tail parts, score and tuck tail under the fillet to make them evenly sized.
-
17
Add the fillets to the skillet and reduce heat to medium.
-
18
Cook without moving until the bottom of the fillets are golden brown, about 2 to 4 minutes (depending on size of the fillets).
-
19
Carefully flip the fillets and cook until firm to the touch and the fillet flakes easily, about one minute.
-
20
Place some of the orange tarragon sauce on the plate, top with fish fillet.
-
21
Serve with a rice pilaf with extra sauce as desired.
