Pan-Seared White Fish with White Wine and Capers


  1. Heat a large non-stick skillet over medium heat. Drizzle fillet with olive oil and season with salt and pepper. Place fillet in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillet to a plate, and keep warm.
  2. Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
  3. Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.


  • 2 tbsp Assoluti® Oil, Olive Blend
  • 1 each Empire's Treasure® Pangasius Fillet(s), 3-5 oz
  • 1 each lemon(s), halved
  • 3 tbsp Nature's Best Dairy® Butter
  • 4 oz Peak Fresh Produce® Asparagus, Spear(s)
  • 1 each Peak Fresh Produce® Tomato(es), seeded and chopped
  • to taste salt and pepper
  • 1/2 cup wine, cooking