Sauteed Chilean Sea Bass

Name: Sauteed Chilean Sea Bass
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 cup all-purpose flour for dredging, seasoned with salt and pepper; 1 1/2 to 2 pounds Chilean Sea Bass fillets; 4 tablespoons butter/olive oil combination; 1 cup dry white wine; 1 tablespoon butter, softened; 2 tablespoons drained capers

4.6

(72)

www.foodnetwork.com

Your recipes

Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 4

Author : Food Network

american fish bass

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup all-purpose flour for dredging, seasoned with salt and pepper1 1/2 to 2 pounds Chilean Sea Bass fillets4 tablespoons butter/olive oil combination1 cup dry white wine1 tablespoon butter, softened2 tablespoons drained capers

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 200 degrees F.

Step 2

Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.

Step 3

Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.

Step 4

Plate fish and drizzle sauce around each fillet.