Recipe - Sauteed Whitefish With Caper Sauce

1 tablespoon Finely minced garlic
3 tablespoon Drained capers
1 cup Dry white wine
2 tablespoon Fresh lemon juice
One fourth cup Whipping cream
3 tablespoon Unsalted butter
4 7oz pieces whitefish
=OR= Shad
3 tablespoon Allpurpose flour
1 tablespoon Vegetable oil

IN A 1QUART SAUCEPAN over high heat, combine the garlic, capers, white
wine and lemon juice and cook, reducing by onethird. Add the cream, reduce
the heat to medium and continue to cook until the liquid starts to thicken,
another 3 minutes. Remove from heat and whisk in 2 tablespoons butter. Set
the sauce aside in a warm place. Pat the whitefish (or shad) dry on towels.
Dust with flour, shaking off the excess. Heat the oil and remaining butter
in a skillet over medium heat and add the fish. Saute until golden, about 6
minutes per side. Arrange the fish on a heated platter and top with the
reserved sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini