Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Finely minced garlic |
| 3 tablespoons | Drained capers |
| 1 cup | Dry white wine |
| 2 tablespoons | Fresh lemon juice |
| ¼ cup | Whipping cream |
| 3 tablespoons | Unsalted butter |
| 4 | 7-oz pieces whitefish -- |
| =OR=- Shad | |
| 3 tablespoons | All-purpose flour |
| 1 tablespoon | Vegetable oil |
IN A 1-QUART SAUCEPAN over high heat, combine the garlic, capers, white wine and lemon juice and cook, reducing by one-third. Add the cream, reduce the heat to medium and continueto cook until the liquid starts to thicken, another 3 minutes. Remove from h MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :