- 14 ounces sea bass fillets
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
- 1/4 teaspoon onion salt
- 2 tablespoons butter
- 1 tablespoon shallots, minced
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon tarragon vinegar
- 1/4 cup whipping cream
- Rinse fish and pat dry.
- Mix the pepper, onion salt and paprika. Sprinkle herbs over both sides of fillets. Lightly pat to be sure herbs stick to the fish.
- In a large nonstick skillet, melt 1/2 of the butter over medium-high heat.
- Add fillets and saute for 1-2 minutes then turn over. Fish should be cook for a total of about 4 minutes per 1/2 inch thickness (at the thickest part).
- Transfer fish to a platter and cover.
- Pour off any liquids from the skillet. Add remaining butter and shallots. Heat until shallots are starting to soften (about 1 minute). Add vinegar to deglaze pan. Add fresh tarragon, stir. Add cream and heat through.
- Return fish to skillet for just a minute. Then transfer back to the platter and pour the sauce over the fish.