Pan-Seared Rockfish with Lemon Beurre Blanc

Ingredients

• 1 cup butter softened
• 0.5 cup canola oil 
• 0.5 cup cooking wine dry white
• 1 cup heavy cream 
• 4  juice of lemon juiced
• 48 ounce rockfish fillets (alternatives: rock cod, pacific snapper or striped bass)
• 0.5 cup flour seasoned with salt and freshly ground black pepper all-purpose

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown.
2. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter.
3. Place fish on platter, and drizzle sauce around and over the fish to serve.