Sauteed Chilean Sea Bass

Hey Jude's Note:

This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 cup flour , seasoned with (for dredging)
• salt and pepper
• 1 ½-2 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. Preheat oven to 200°F.
2. Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
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. 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. Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
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. Place fillets on individual serving plates and drizzle sauce around each fillet.

Reviews

[JanuaryBride]

My fish turned out a little too brown by cooking on almost high. . .next time I will cook it on medium-high. And next time I will add a little extra butter and some cornstarch to the sauce. Thanks for posting!

[mama smurf]

This was wonderful. I did take the suggestion and added some of the dredging flour to the hot oil but I also sauteed some minced garlic and onion in the oil first for a little more flavor...not that it needed any. It was delicious and very easy to do.

[Chuck_Roast]

This was excellent - kind of a fish piccata - and the sauce is to die for.....because we like the sauce I added some of the extra dredging flower to the hot oil - stirred until light tan color then added wine, lemon, and capers and dot of butter at the end....using more of everything to make the extra sauce.