Beach (or any place ) Fish

by **amybyrd21** Mon May 30, 2011 10:05 pm

Beach (or any place ) Fish
For each 2 servings, 12 to 16 oz. fish filets

For each 3/4 to 1-1/2 lb. fish:
2 T. butter or margarine
1/4 c. lemon juice, fresh is best
1 1/2 tsp. fresh snipped tarragon leaves, OR about 1/2 T. tarragon vinegar, OR both
1/4 c. fresh parsley, chopped

You'll need a cast iron skillet with a lid that will hold all the fish, cut into 3" pieces.
Melt butter and brown fish a little bit on one side; turn, brown on other side, dump in the juice, vinegar, and herbs. Cover and cook till fish flakes when a fork is inserted and wiggled..........
NOT LONG ! cooks quick.
To cook at the beach or anyplace outdoors, measure juice, vinegar, and herbs into a plastic zipper bag and just dump it in when you're ready for it.