Pan Seared Black Fish In Caper Apple Wine Butter Sauce With Toasted Garlic And Carmelized Onions

• 2 lbs or 2 filets of black fish, also could use monk fish. de boned
• 2 large onions, frenched.
• 1/2 stick butter, 3 tablespoons or so extra virgin olive oil,
• 1 tablespoon capers
• 1 cup apple wine.
• 5 cloves garlic slivered.

1. pre heat oven to 400 degrees,
2. in a saute pan add a quarter size drop olive oil over medium heat. distribute oil evenly in pan, and lightly wipe out excess pnce pan is hot, add slivered garlic, watching and moving constantly with wooden spoon,until toasted to a nice golden brown. set aside, heat up return pan increse heat add 1 tablespoon olive oil and 2 tablespoons butter, once butter melts,add onions cook until carmelized salt and pepper to taste. set aside. in large oven safe saute pan or cast iron skillet,(what I use) heat over med high add 1 tablespoon olive oil and 1 tablespoon butter, salt and pepper top of fillets.
3. Sear tops of filets first, then flip. tops should be slightly browned,add capers,let sear another min or so, then deglaze pan with apple wine. stick in oven for 10 -12 min. remove from oven add remaining butter to thicken sauce. remove filets, can be served over anything, I like it over a nice cheesy grit pile.top filets with a portion of carmelized onion and then toasted garlic,
4. finish by spooning sauce over filets. Enjoy!

filets of black fish, onions, butter, capers, apple wine, garlic

Taken from www.epicurious.com/recipes/member/views/pan-seared-black-fish-in-caper-apple-wine-butter-sauce-with-toasted-garlic-and-carmelized-onions-50054197 (may not work)