Pan-fried Dory

[mmullarky]

Remove the fish from the marinade. Sprinkle with Emeril's Essence and some tarragon. Heat a frying pan on high. I like a plain stainless pan for this. The burner needs to stay on high the whole time. Unwrap the end of a stick of butter and rub a bit of it on the bottom of the pan. When the pan is hot, add two fish fillets. I only cook two at a time. When the fillets are browned on the bottom, flip them carefully with a metal spatula. Pour some of the white wine in the pan and make sure it actually gets on the fish before it boils off. Add the capers. Remove filets. Deglaze the pan before cooking the next two filets. Goes well with wild rice.