Add butter to saute pan over medium heat. Season fish with s&p. When butter is melted and foaming, add fillet(s) to pan and saute until light golden brown. Flip fish and saute again until fillet(s) are cooked through, about 8-10 minutes total. Remove fish to platter and keep warm. reduce heat to low and add wine and shallots, stirring slowly but constantly, with a wooden spoon, for about 2 minutes. Add lemon juice and capers and continue to stir until mixture thickens into a sauce-like consistency. Drizzle over fish and serve.
If you like a bit if spice, add drops of Cholula Hot Sauce to each side of the fillet(s) when cooking. Tabasco also works, but not as well.
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|Serving Size: 1 Serving (652g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 415 (92%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 121.9mg||38 %|
|Sodium 416.3mg||14 %|
|Potassium 138.8mg||4 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.5g|
|Protein 1.3g||2 %|
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Calories per serving: 452
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