□   3 lbs. redfish filets
□   2 tbsp. capers
□   1 tbsp. chopped parsley
□   2 tbsp. chopped shallots
□   1 c. white wine
□   2 c. fish stock
□   1 c. heavy cream
□   4 oz. butter to saute fish
□   Salt and butter to taste
□   Cornstarch for thickening
□   Some flour to coat fish

Sprinkle some salt and pepper on the fish and flour lightly. Saute on one side for 3 minutes over medium heat and turn over for another 2 minutes until done.

Sauce: Reduce the white wine and shallots until syrup consistency. Add fish stock and let boil. Then add cream and continue boiling until it thickens a bit. You can adjust it to the right consistency by adding cornstarch with water until it coats a spoon. Adjust seasoning. Last minute before serving, add the capers and parsley.