Sautéed Striped Bass With Lemon-Caper Sauce

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   ["Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; saute 4 minutes or until lightly browned. Turn fillets over; saute 4 minutes or until desired degree of doneness. Remove from pan; keep warm.", "Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.", "Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine ""Bouzeron"" 2007 ($23), from a small French town in the Cote Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher", "MyRecipes is working with", ", the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit", "."]

* Per serving · 4 servings · Values may vary.

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