4 (6-oz.) fillets of Pickeral

1⁄2 cup flour

1⁄4 cup canola oil

4 tbsp. unsalted butter

1 medium shallot, minced

1⁄2 lemon, thinly sliced

1⁄4 cup dry white wine

2 tsp. Caperberries

Salt & Pepper to taste



Pat fillets dry with paper towels and dredge in flour seasoned with salt and pepper. Heat 2 tbsp. Of oil and 1 tbsp. Of butter in a 12″ skillet over high heat. Cook pickeral fillets, flipping once, until they are golden and cooked through, 3–4 minutes.

Set fish aside.

Wipe the skillet clean.

Using remaining oil, Add 1 tbsp. butter, the shallot, and lemon to skillet; cook until shallot is soft, 1–2 minutes. Add wine.  Add remaining butter, the caperberries, salt, and pepper. Cook until sauce is slightly thick.

Plate and spoon over fish.