Ingredients
two portions of white fish such as haddock, cod, etc., about 3/4 lbs.
flour for dredging, about 1/4-1/3 C
3 Ts extra virgin olive oil
half a small white onion (3"-4" diameter), 1/4" dice
1 1/2 Ts capers
2 Ts ponzu (Japanese rice wine vinegar)
1/2 C dry white wine
1/2 Ts unsalted butter
one scallion, thinly sliced, for garnish
Preparation
Serves 2.
Dredge fish in flour. Shake off excess flour. Heat 2 Ts olive oil and sautee fish until just firm to the touch, five to seven minutes total depending on the fish (type, thickness etc.) and on your stove & pan. Preheat a plate by running it under hot water. Wipe it dry. Remove fish to plate & cover w/ foil to keep warm. Add 1 T of olive oil to pan and sautée onions over medium heat until translucent. Turn heat up and add capers and sautee until beginning to brown. Add wine and ponzu and reduce heat to medium and reduce sauce until it coats the back of a spoon. Salt and pepper to taste. Add butter & stir to blend. Return fish to pan until just heated through. Serve garnished w/ the scallions.
