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Sauteed whitefish with caper sauce

Yield: 4 Servings

Ingredients:

• 1 tb Finely minced garlic
• 3 tb Drained capers
• 1 c Dry white wine
• 2 tb Fresh lemon juice
• 1/4 c Whipping cream
• 3 tb Unsalted butter
• 4 7-oz pieces whitefish -=OR=- Shad
• 3 tb All-purpose flour
• 1 tb Vegetable oil

Instructions:

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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