Recipe Archives->Fish->Sea Bass Caper Sauce

CORVINA SALSA ALCAPARRAS CHEZ LOUIS
(Sea Bass with Caper Cream Sauce)

2 tablespoons unsalted butter
4 6- to 7-ounce pieces sea bass fillet or other thick white fish
1 cup heavy cream
1 tablespoon Champagne or dry white wine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon drained capers

In a large heavy skillet heat the butter over moderately high heat
until the foam subsides, in it saute the bass, turning it once,
for 1 minute, and transfer it with a slotted spatula to a plate.
Into the butter remaining in the skillet stir the cream, the
Champagne, the Worcestershire sauce, the mustard, the capers, and
salt and pepper to taste, scraping up the brown bits, return the
bass to the skillet, and simmer the mixture for 5 to 7 minutes, or
until the bass just flakes.  Serves 4.

Printable version: sea-bass-caper-sauce.txt.