Ingredients
- 1 cup all-purpose flour for dredging, seasoned with salt and pepper
- 1 1/2 to 2 pounds Chilean Sea Bass fillets
- 4 tablespoons butter/olive oil combination
- 1 cup dry white wine
- 1 tablespoon butter, softened
- 2 tablespoons drained capers
Directions
Preheat oven to 200 degrees F.
Place flour for dredging 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 saute, 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.
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By cheri818
Hayesville, NC
on March 04, 2013
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I made this for my boyfriend and he called it "phenomenal" so I have to give it 5 stars for the end result. I made the mistake of using I Can't Believe It's Not Butter in the interest of being better for his high cholesterol, and I smoked up the whole house and set off the fire alarm as a result. I'll try it next time with regular butter and I'm assuming I won't have this problem. I served this over a bed of roasted bok choy, and he declared the meal "better than in a restaurant!" I'll definitely be making this any time Chilean Sea Bass goes on special.
By jh091858
LaPorte, IN
on September 08, 2012
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I love the simpicity of this recipe and how it lets the fish shine. Amazing!
By liberiangirl2
Germantown, MD
on July 08, 2012
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This was an delicious recipe. Very easy to make.
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