I didn't have clam juice so I boiled a few shrimp in water and used the broth in its place. Chopped the shrimp and addded to the sauce.
Sautéed Striped Bass with Lemon-Caper Sauce
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- Calories: 248
- Fat: 13.2g
- Saturated fat: 5g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.1g
- Protein: 30.4g
- Carbohydrate: 0.6g
- Fiber: 0.1g
- Cholesterol: 152mg
- Iron: 1.6mg
- Sodium: 520mg
- Calcium: 34mg
- 1 tablespoon olive oil
- 4 (6-ounce) striped bass fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons drained capers, chopped
- 1/2 cup clam juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 1. Heat a large stainless steel 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; sauté 4 minutes or until lightly browned. Turn fillets over; sauté 4 minutes or until desired degree of doneness. Remove from pan; keep warm.
- 2. Add capers to pan; 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 (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.
- Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine "Bouzeron" 2007 ($23), from a small French town in the Côte Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher
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