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
Wild striped bass is plentiful along the East Coast, but if you live inland it might be hard to find and expensive. Look for farmed striped bass, which is actually a hybrid of striped bass and white bass.
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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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