Method

Prepare the fresh herbs (or a combination of any of your favorite herbs). In a bowl, combine fresh herbs with salt, pepper and breadcrumbs. Coat each fillet with buttermilk and then with herb-breadcrumb mixture. Add canola oil to a sauté pan over medium heat. Cook 3 minutes or until the breadcrumbs have turned golden brown. Repeat to other side. Top each cooked fillet with a thick slice of lemon-pistachio compound butter.

Lemon-Pistachio Butter
Makes 1 cup
Ingredients

1/4 cup (5 ounces) pistachios, shelled
1 cup unsalted butter, softened
1 lemon grated for the zest, then juiced
1 pinch kosher salt
1 pinch cracked black pepper

Method

Roast the shelled pistachios on a cookie sheet for 10 minutes at 350 degrees. Let cool and pulse to a small chop in a food processor. In a mixing bowl, combine butter, pistachios, lemon zest and lemon juice seasoned with salt and pepper. Place onto parchment paper and roll into a cylinder. Refrigerate until firm. Place one thick slice of butter over each cooked fillet just before serving and melt under broiler for 30 seconds.