4 fillets (any species)
½ cup flour
3 tbsp balsamic vinegar
3 tbsp fresh lime juice
6 tbsp cold butter cut into 1″ pieces
¼ cup sliced scallions
¼ cup chopped pistachios
5 tbsp oil
Dry fish and dredge in flour. Sauté in oil until golden (~6 min per side), remove and keep warm. Pour out oil and add vinegar and lime juice – bring to boil, scraping up bits – reduce slightly then whisk in butter, 1 piece at a time, until sauce is creamy and thick. Pour sauce over fish.
Add scallions (optional)
Garnish with lime wedges and pistachios (optional)
Adapted from Mississippi-Alabama Sea Grant
