1] Place fish fillets into a heated sauté pan with butter and sauté until done. Fish will be opaque in color and flake easily with a fork. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds.
2] Heat butter in large sauté pan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted butter; add capers, tomatoes, and artichokes and simmer sauce for 5 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
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