[PocketFisherman]

With so many on the site having loaded up on jumbo offshore sea bass, I offer up the following as an alternative to the breaded and fried, baked and broiled you might be use to.

Sea Bass Meuniere with Browned Butter, Lemon, and Capers

• 4 large skinless offshore sea bass filets (6 oz each)
• salt and pepper
• ½ cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

For Sauce

• 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
• 2 tablespoons capers, rinsed and minced (you can use a bit more if you’re a fan of capers)
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley
• salt and pepper
• lemon wedges (for serving)

Cook Fish

Pat the flounder fillets dry with paper towels, then season with salt and pepper. Let the seasoned fish stand until it glistens with moisture, about 5 minutes Spread the flour in a shallow dish. Dredge the fish through the flour, shaking off the excess, and transfer to a plate.

Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. Add 1 tablespoon of the butter and melt. Gently lay 2 fillets in the pan and cook until golden, about 3 minutes. Turn the fish over (it may be helpful to use 2 spatula), and cook for about 2 more minutes. If your fillets are smaller than 6 ounces, this time may need to be reduced. Transfer the fish to a plate, and if you’re feeling hardcore, put the plate in 200 degree oven so that the fish will stay warm while the rest of the fillets are cooking. Wipe the skillet clean with paper towels and repeat with the remaining oil, butter, and fish.

Make Sauce

To make the sauce, wipe the skillet clean, then melt 4 tablespoons of butter in it over medium-high heat. Continue to cook the butter, swirling the pan constantly, until it is golden brown and has a nutty aroma, about 90 seconds. Off the heat, stir in the capers, lemon juice, and parsley. Season with salt and pepper to taste. Spoon the sauce over the fish and serve with lemon wedges.


Enjoy.