FISH WITH SHALLOT & CAPER SAUCE

FISH WITH SHALLOT & CAPER SAUCE image

Yield Makes 2 servings

Number Of Ingredients 8

-2 large Bassa or Tilapia fillets
-1/4 c. flour
-salt and pepper
-1 large shallot, thinly sliced
-2 tsp. capers, drained
-2 tbsp. butter, divided
-1/4c. white wine
-1 tbsp. chopped parsley

Steps:

Melt 1 tbsp. butter in a large skillet on med-high heat. Season fish with salt and pepper, then dredge fish fillets on both sides in flour. Shake off excess flour. Quickly saute fish in butter on both sides removing the fish while it is slighly undercooked. Transfer to a plate, cover with foil and keep warm. Add remaining butter to skillet, add shallots and saute until they are slightly browned. Add white wine and deglaze pan, stirring with wooden spoon. Add capers and reduce sauce for approx. 5 minutes. Add parsley, stir, and add fish fillets to reheat and finish cooking (2-3 minutes). Plate fish and pour sauce over top.