Foaming Butter Sauce 2 to 3 tablespoons butter 4 tablespoons chopped pecans Juice of 1/2 lemon Salt and freshly ground pepper, to taste 1 tablespoon chopped parsley 1 teaspoon chopped fresh herbs, such as chives or thyme Slowly cook butter and pecans in a skillet until the butter is nut brown and pecans look "crunchy." Add the lemon juice, salt, pepper, parsley and spices to the skillet, heating quickly. Pour Foaming Butter Sauce over cooked fish.