|Freshly ground pepper|
|½ cup||Milk or cream|
|1||Sm. shallot or green onion|
|½ cup||Dry Vermouth|
|1½ tablespoon||Drained capers|
|2 teaspoons||Dijon-style mustard|
Melt butter in a large skillet over med. heat. Salt, pepper and flour fish.
Pan fry 1½ to 3 minutes on each side until fish tests done. Arrange on platter and keep warm. Saut onion or shallot until soft and transparent.
Add vermouth, capers and mustard. Stir and boil 2-3 minutes, add milk or cream, stirring frequently, cook over med. high heat until sauce reduces and thickens enough to coat spoon lightly. Spoon sauce over fish and serve.
Posted to MM-Recipes Digest V4 #262 by Michael McLaughlin <mmclaughlin@...> on Oct 04, 1997
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