| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Vegetables | Fish, Seafood | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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