Allergy Kitchen

Seared Chilean Sea Bass with Capers in White Wine Sauce

Uncategorized | January 18, 2015 | By

Seared Chilean Sea Bass with Capers in White Wine Sauce
Serves 3 to 4
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  1. 1 cup flour (rice, millet, or other gluten free will work) for dredging, seasoned with salt and pepper
  2. 1 1/2 to 2 pounds Chilean Sea Bass fillets
  3. About 4 tablespoons olive oil
  4. 1 cup white wine
  5. 2 tablespoons capers
  1. Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes. Add the fillets. Increase heat to high and sear until the bottom of the fish is nicely browned, about 3-5 minutes. Turn and brown the other side. Remove fish to a plate.
  2. Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in capers.
  3. Plate fish and drizzle sauce around each fillet.
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