STRIPED BASS WITH LEMON CAPER SAUCE

By á-34220

Ingredients

• 1 tablespoon olive oil
• 4 striped bass fillets
• 1/2 cup clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley

Preparation

Step 1

Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; saute 4 minutes or until lightly browned. Turn fillets over; saute 4 minutes or until desired degree of doneness. Remove from pan; keep warm.

Cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup or about 3 minutes. Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.