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.