Sauteed Chilean Sea Bass

Ingredients

• 1 cup flour, seasoned with (for dredging)
• salt and pepper
• 1 1/2-2 lbs chilean sea bass fillets
• 2 tablespoons butter
• 2 tablespoons olive oil, combination
• 1 cup dry white wine
• 1 tablespoon butter, softened
• 2 tablespoons drained capers

Directions

1. 1

   Preheat oven to 200°F.

2. 2

   Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.

3. 3

   Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.

4. 4

   Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.

5. 5

   Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.

6. 6

   Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.

7. 7

   Place fillets on individual serving plates and drizzle sauce around each fillet.