Directions

• 1
  In a large metal bowl, combine the shallot, mustard, salt, and plenty of pepper. In a small saucepan, heat the smoked butter over medium heat, swirling the pan until the foam subsides and it starts to turn a nutty caramel brown. Before it can turn black, quickly whisk in the lime juice (it will sizzle madly). Whisk the hot butter mixture into the shallot/mustard mixture, then whisk in the tarragon. Set aside for up to 1 hour. If it sits any longer the butter may solidify. If it does, just warm very gently in a low oven before serving, until the mixture becomes liquid again.
• 2
  Build a charcoal fire and prepare the grill for direct cooking over medium-high heat (400° to 500°). Working quickly, cut the cod filet into four equal pieces, and spread all sides generously with the mayonnaise. Season lightly with salt and pepper.
• 3
  Brush the grilling grate clean. Grill the cod pieces over direct heat until opaque at the center, 6 to 8 minutes total, turning over once with a metal spatula. Toss the baby greens in the bowl with the browned butter vinaigrette and mound the juicy salad over the grilled fish.

•  !
  To smoke butter, freeze 4 ounces of Salted Challenge Dairy European Style butter. Place unwrapped butter in a shallow metal roasting pan or mini-loaf pan and smoke at 225°F for 50 minutes. The butter will melt. You can re-chill or refreeze the butter if you don’t plan to use it right away.