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1
Melt 1/4 stick of butter and add minced garlic, simmer over low heat for 2 minutes. Let cool for 2 minutes. Take garlic butter and rub onto butterfish filets. Set aside in refrigetor.
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2
Combine lime juice, salt, tarragon, remainder of butter and white wine in a sauce pan. Simmer over medium high heat and reduce to one half.
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3
Place butterfish filets in a buttered pan on medium high heat and sear each side, 20 seconds each.
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4
Reduce heat to medium and add butterfish filets and shallots to sauce pan and cover for 10 minutes. Remove cover and add capers. Simmer for 2 minutes. Combine flour and cold water
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5
While sauce is reducing, boil potates for 5 minutes. Place potates in pan with asparagus and saute for 3 minutes with butter, salt and white pepper. Reduce heat and hold warm.
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6
Remove butterfish filets and place on plate for presentation.
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7
Add flour/water to sauce pan and stir frequently until sauce thickens. Add coconut milk if you wish.
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8
Add potatoes and asparagus
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9
to plate. Fan out aparagus onto the fish on plate and add potatoes in between asparagus.
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10
Pour sauce over fish and over the length of the asparagus. Sprinkle Tarragon over dish and garnish with additional capers.
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11
Enjoy
