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Sauteed Chilean Sea Bass


  • 1 cup flour, seasoned with (for dredging)
  • salt and pepper
  • 1 1/2-2 lbs chilean sea bass fillets
  • 2 tablespoons butter
  • 2 tablespoons olive oil, combination
  • 1 cup dry white wine
  • 1 tablespoon butter, softened
  • 2 tablespoons drained capers


Preheat oven to 200°F. 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 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until 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. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers. Place fillets on individual serving plates and drizzle sauce around each fillet.

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