Posted: January 23 2011 in RecipesFish & Shellfish

2 (6-8oz) fillets
¼ cup capers
Salt & pepper
Juice of ½ a lemon
1 cup dry white wine
2 oz Olive Oil (for frying)
2 tbsp cold unsalted butter
½ cup matane (salad shrimp)

Season the fillets with salt and pepper, coat lightly with flour.  With heavy skillet over medium high heat, add olive oil, then fillets.  Sauté 2 minutes per side until just cooked through.  Transfer to plate and keep warm.

In same pan you sautéed the Pickerel, deglaze with the white wine and lemon juice.  Reduce liquid by half and add the capers.  Add the butter a little at a time whisking until all is incorporated.  Add shrimp and warm through, do not boil.  Remove from heat, spoon over fillets and serve.

Serves 2

Eating Characteristics:  Flavour is relatively mild, and very lean but moist with a nice flaky texture.