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  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 to 1½ Lb group fillets (trout, flounder, red drum)
¾ C flour
1 t salt
½ t pepper
3 T butter divided
½ C dry white wine
2 T capers drained
½ t black pepper
2 T fresh lemon juice
1 T fresh chopped parsley
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Rinse fillets under cold water and pat dry. Cut into serving sized pieces if necessary Blend flour, S&P on large plate. Turn fillets in flour to coat both sides Heat 2 T butter in 12" skillet over medium-high heat. Saute fillets 3 minutes per side til lightly browned; remove to a warm plate. Add wine to the skillet, stirring to deglaze skillet. Bring to a boil & heat 2 minutes. Add capers & pepper & heat through. Whisk 1 T butter into sauce til smooth. Blend in lemon juice & parsley. Drizzle sauce over fish & serve immediately

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