Ingredients Jump to Instructions ↓

  1. 1 tb Finely minced garlic

  2. 3 tb Drained capers

  3. 1 c Dry white wine

  4. 2 tb Fresh lemon juice

  5. 1/4c Whipping cream

  6. 3 tb Unsalted butter

  7. 4 7-oz pieces whitefish -

  8. 3 tb All-purpose flour

  9. 1 tb Vegetable oil

Instructions Jump to Ingredients ↑

  1. + Directions : IN A 1-QUART SAUCEPAN over high heat, combine the garlic, capers, white wine and lemon juice and cook, reducing by one-third. Add the cream, reduce the heat to medium and continue to cook until the liquid starts to thicken, another 3 minutes. Remove from heat and whisk in 2 tablespoons butter. Set the sauce aside in a warm place. Pat the whitefish (or shad) dry on towels. Dust with flour, shaking off the excess. Heat the oil and remaining butter in a skillet over medium heat and add the fish. Saute until golden, about 6 minutes per side. Arrange the fish on a heated platter and top with the reserved sauce.


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