| 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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