1. Sprinkle 1/8 teaspoon salt and pepper over
fish. Melt 1 1/2 teaspoons butter in a large non stick skillet over medium high heat. Add
fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork.
Remove from skillet and set aside and keep warm.
2. Melt 1 1/2 teaspoons of butter in skillet over medium high heat. Add the shallots, and
sauté for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8
teaspoon salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet
and bring to a boil
3. Reduce heat once to a boil, and simmer until reduced to 3/4 cup, about 1 minute. Spoon
sauce over fish, and sprinkle with tarragon