Sautéed Striped Bass with Dill and Sour Cream Sauce

Recipe

• 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
• 2 tablespoons canola oil
• 2 tablespoons butter
• salt
• black pepper, freshly ground
• flour

Prepare the Dill and Sour Cream Sauce and refrigerate.

Heat oil in a large skillet. Add butter and melt. Lightly salt and pepper fish. Dredge lightly in flour.

Sauté at 350° F until golden brown about 4 to 5 minutes. Turn and repeat, cooking until done. Serve with Dill and Sour Cream Sauce.

Dill and Sour Cream Sauce

• ½ cup sour cream
• 2 tablespoons fresh dill, chopped
• ½ teaspoon onion, grated
• 1 tablespoon fresh chives, chopped
• ⅛ teaspoon salt
• ⅛ teaspoon white pepper, freshly ground

In a small bowl, combine sour cream, dill, onion, chives, salt and pepper. Chill before serving. Spoon over hot fish.

Contributed by Joyce Taylor MM2