Serves:

Ingredients:

1 tb Finely minced garlic
3 tb Drained capers
1 c Dry white wine
2 tb Fresh lemon juice
1/4 c Whipping cream
3 tb Unsalted butter
4 7-oz pieces whitefish
-=OR=- Shad
3 tb All-purpose flour
1 tb Vegetable oil

Method:

IN A 1-QUART SAUCEPAN over high heat, combine the garlic, capers, white wine and lemon juice and cook, reducing by one-third.
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.