This easy recipe for Sautéed Fish with Mustard Tarragon Cream Sauce makes a tender flaky fish topped with creamy herb goodness. This recipe can be part of a low-carb, keto, Atkins, or grain-free diet.
Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn't sizzle, your pan isn't hot enough. Be sure the sides of the fish don't touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done. remove fish from the pan, place on a plate and keep warm.
Add shallots to the pan and cook until edges start to brown.
Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.
Because the amount of salt will vary according to taste, I did not include salt in the nutritional information.
*If using frozen fish, completely defrost the fish according to package directions.