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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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Whitefish with White Wine Caper Sauce

Serves 2.

Ingredients:

  • 2 or 3 filets of a mild fish like tilapia or catfish
  • flour, salt, black pepper
  • 2 TB olive oil and 2 TB butter
  • 2 additional TB butter
  • 1/2 cup dry white wine
  • 2 minced garlic cloves
  • 2 TB drained capers

Salt and pepper fish, dredge in flour. Heat the oil and butter combo in the saute pan and fry the fish until golden brown. Remove fish to a warm platter.

Add wine to saute skillet and scrape the brown flakes of fish off the bottom while boiling the wine. When the liquid is reduced by half, add garlic, butter, capers. Simmer a few minutes. Put fish on serving plates and pour some of the sauce over each fish.

 

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