Flounder Fillets with Béarnaise Sauce

Ingredients

• 0.5 teaspoon tarragon dried
• 0.5 cup cooking wine dry white
• 24 ounce sushi-grade yellowtail flounder 
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 3 tablespoons butter light
• 2 tablespoons onion fresh minced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Sprinkle fillets with pepper.
2. Heat a large nonstick skillet over medium- high heat. Coat fillets with cooking spray.
3. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
4. Remove from pan, and keep warm. Repeat procedure with remaining fillets.
5. Add wine, onion, garlic, and tarragon to pan; bring to a boil. Reduce heat to medium- high, and cook 5 to 7 minutes or until liquid evaporates. Reduce heat to low; add butter, parsley, and salt. Cook 2 minutes or until butter melts.
6. Spoon sauce over fillets.
7. Serve immediately.