Striped Bass with Lime Butter

• 6 striped bass or red snapper fillets
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground pepper
• 13 c. all-purpose flour
• 1 1/2 tbsp. canola oil
• 13 c. dry white wine
• 3 tbsp. fresh lime juice
• 2 tbsp. minced shallot
• 1 tbsp. heavy cream or half-and-half
• 5 tbsp. cold unsalted butter
• 1 tbsp. fresh chervil, dill, or parsley leaves
• Pan-Fried Red Potatoes

1. Pat fish dry with paper towels and season with half of the salt and pepper.
2. Spread flour on waxed paper and dredge fillets.
3. Heat oil in a 12-inch nonstick skillet over moderately high heat until oil shimmers.
4. Add fillets, skin down, and cook 4 minutes, until skin is crispy.
5. Flip fillets and cook 1 to 2 minutes longer.
6. Transfer them, skin side up, to a warm plate.
7. Add wine, lime juice, and shallots to skillet; boil over high heat 2 to 3 minutes, until liquid is reduced to about 1 1/2 tablespoons.
8. Stir in cream.
9. Once mixture bubbles, reduce heat to low.
10. Swirl in butter one piece at a time, adding each piece before the previous one has completely melted.
11. Lift pan from heat a few times so sauce won't separate.
12. Add remaining salt and pepper.
13. Place potatoes on serving plates and top with a fillet, skin side up.
14. Spoon lime butter and scatter herbs on top.

bass, kosher salt, freshly ground pepper, flour, canola oil, white wine, lime juice, shallot, heavy cream, cold unsalted butter, fresh chervil, pan

Taken from www.delish.com/recipefinder/striped-bass-lime-butter-recipe-rbk0511 (may not work)