Sauteed Striped Bass with Lemon-Caper Sauce

Serves 4

1 Tbsp. olive oil
4 (6 oz. each) striped bass fillets
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. drained capers, chopped
1/2 c. clam juice
1 Tbsp. fresh lemon juice
2 Tbsp. unsalted butter
1 Tbsp. chopped fresh parsley

Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; sauté 4 minutes or until lightly browned. Turn fillets over; sauté 4 minutes or until desired degree of doneness. Remove from pan; keep warm.

Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.

Recipe from Cooking Light

Nutrition information per serving:

Calories 248
Total fat 13.2g
Saturated fat 5g
Cholesterol 152mg
Sodium 520mg
Carbs 0.6g
Dietary fiber 0.1g
Protein 30.4g