SAUTÉED CHILEAN SEA BASS

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1-1/2 to 2 lbs. Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Preheat oven to 200 degrees.
Place flour in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and sauté, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes.
Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.

Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.

Plate fish and drizzle sauce around each fillet.

Plano's Best Meat Market Products

HOME
ABOUT US
RECIPES
CONTACT
MEATS
GAME & SEAFOOD
SAUSAGES
DELI ITEMS
SMOKING WOODS & SEASONINGS
FREEZER PACKS
HINDS & SIDES
GAME PROCESSING
TESTIMONIALS (VIDEO)
FROM THE OWNER (VIDEO)
ABOUT USDA MEAT GRADES
KNOW YOUR CUTS
Online Business Partner® by Frisco Websites