4 sm. fish fillets
White wine vinegar
Salt, flour, white pepper
2-3 tbsp. oil

Wash and dry fish. Lay in a dish. Sprinkle with vinegar on both sides and let marinate for 15 minutes. Pat lightly dry with paper towels. Dredge with flour. Shake off excess flour. Heat oil - fry fish on medium high until golden brown, turning only once. Keep warm. Do not overcook.

CAPER SAUCE:

(Prepare while frying fish) 2 tbsp. chopped shallots or green onions 1 tbsp. olive oil 1 c. wine (white or dry rose) Salt and pepper 2 tbsp. capers

Saute shallots in oil until soft, but not brown. Add wine, salt and pepper. Cook vigorously until reduced by at least 1/2. Whip in butter, 1 tablespoon at a time. Turn off heat. Stir in capers. Serve sauce over fish in a deep plate. This sauce is good on any grilled fish also.