Heat a heavy pan over medium high heat.
Season fish on both sides with salt and pepper or something like Everglades Seasoning
When the pan is hot, add the canola oil and 2 tbl butter.
While butter is melting- lightly dredge the fillets on both sides in flour. Shake off all excess.
When butter is melted and stops foaming, lay the fillets into the pan, skin side down. Jiggle pan for the first 10 or 15 seconds to keep the fish from sticking. Cook until golden crust forms on meat, about 4 to 6 min. depending on thickness. Peak under fillet to see if golden brown.
Carefully turn fish and jiggle pan for the first few seconds. Cook until skin turns golden brown, depends on thickness of the fillet. Remove to a warm plate.
Add remaining butter and quickly fry the capers and olives. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
I like this served over white or jasmine rice to catch the juices and you must use butter, oil only will not brown as well.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 141.2mg||43 %|
|Sodium 200.3mg||7 %|
|Potassium 596.7mg||16 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 19.8g|
|Protein 28.6g||41 %|
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Calories per serving: 315
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