Dominie Heiser, Wine Club Manager
Combine flour, salt and pepper on a plate; dredge the fish in the mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish and cook until it is golden brown and flakes easily when tested with a fork, about 3 minutes on each side. Transfer to a plate and cover to keep warm.
Add the wine, lemon juice, capers and minced garlic to the pan, bring to a boil and cook 2 minutes until reduced and thickened. Add the broth, bring to a boil and cook 2 minutes until again thickened. Remove from heat and swirl in the butter.
To serve, spoon the sauce over the fish.
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