By Royal Polaris Chef Anthony Sardina
Take 8 ounce pieces of white fish such as wahoo, rock cod or halibut and coat in olive oil
Mix 1 cup of Italian bread crumbs and 1 cup of grated Parmesan Cheese- season with salt and pepper
Coat the fish with the mixture
Use a cast iron pan and put on high heat. Coat the bottom of the pan with olive oil and drop in the coated fish until golden brown. With the high heat in the cast iron pan, it will get that way quickly. Remove the golden brown fish from the pan and set aside. Once all the pieces are golden brown, put them all back in the cast iron pan and put it in a pre-heated 350 degree oven for 5-6 minutes. Remove the fish from the pan to avoid over cooking, and let sit for a few minutes to finish the cooking process.
Caper Beurre Blanc Sauce
In a sauté pan add:
- 1 cup of white wine
- one minced shallot,
- 2 tablespoons capers
- 2 tablespoons lemon juice
Bring the mixture to a boil, then reduce the liquid by half. Take ¾ of a cup of butter, turn the heat down to low- add about a tablespoon at a time to the liquid, whisk constantly until it is smooth. Right at the end, whisk in 1 tablespoon of cream to keep mixture from breaking apart.
Ladle sauce over fish and serve
