White Wine Butterfish With Capers

1. 1

   Melt 1/4 stick of butter and add minced garlic, simmer over low heat for 2 minutes. Let cool for 2 minutes. Take garlic butter and rub onto butterfish filets. Set aside in refrigetor.

2. 2

   Combine lime juice, salt, tarragon, remainder of butter and white wine in a sauce pan. Simmer over medium high heat and reduce to one half.

3. 3

   Place butterfish filets in a buttered pan on medium high heat and sear each side, 20 seconds each.

4. 4

   Reduce heat to medium and add butterfish filets and shallots to sauce pan and cover for 10 minutes. Remove cover and add capers. Simmer for 2 minutes. Combine flour and cold water

5. 5

   While sauce is reducing, boil potates for 5 minutes. Place potates in pan with asparagus and saute for 3 minutes with butter, salt and white pepper. Reduce heat and hold warm.

6. 6

   Remove butterfish filets and place on plate for presentation.

7. 7

   Add flour/water to sauce pan and stir frequently until sauce thickens. Add coconut milk if you wish.

8. 8

   Add potatoes and asparagus

9. 9

   to plate. Fan out aparagus onto the fish on plate and add potatoes in between asparagus.

10. 10

    Pour sauce over fish and over the length of the asparagus. Sprinkle Tarragon over dish and garnish with additional capers.

11. 11

    Enjoy

* Per serving · 4 servings · Values may vary.