White Fish W/ Capers Sauce

1. 1

   Dredge fish in flour. Shake off excess flour.

2. 2

   Heat 2 Ts olive oil and sautee fish until just firm to the touch, five to seven minutes total depending on the fish

3. 3

   (type, thickness etc.) and on your stove & pan.

4. 4

   Preheat a plate by running it under hot water. Wipe it dry.

5. 5

   Remove fish to plate & cover w/ foil to keep warm.

6. 6

   Add 1 T of olive oil to pan and sautee onions over medium heat until translucent.

7. 7

   Turn heat up and add capers and sautee until beginning to brown.

8. 8

   Add wine and ponzu and reduce heat to medium and reduce sauce until it coats the back of a spoon. Salt and pepper to taste.

9. 9

   Add butter & stir to blend.

10. 10

    Return fish to pan until just heated through. Serve garnished w/ the scallions.

No additional tips available.