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Recipe from Cooking Light

  • 1/2  cup  all-purpose flour
  • 1/2  cup  2% reduced-fat milk
  • 4  (6-ounce) striped bass fillets
  • 1/2  teaspoon  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 2  tablespoons  butter, divided
  • 1/4  cup  minced shallots
  • 1/4  cup  white balsamic vinegar
  • 1/4  cup  fat-free, less-sodium chicken broth
  • 2  tablespoons  chopped fresh parsley

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    1. Place flour in a shallow dish. Place milk in another shallow dish. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Working with one fillet at a time, dredge fish in flour, shaking off excess. Dip fish into milk, allowing excess to drip off; dredge again in flour. Set aside. Repeat procedure with remaining fish, flour, and milk.

    2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter to pan, swirling until butter melts. Add 2 fillets to pan; reduce heat to medium, and cook 4 minutes on each side or until golden brown and fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Repeat procedure with remaining 1 tablespoon butter and the remaining 2 fillets. Remove fish from pan; keep warm.

    3. Increase heat to medium-high. Add shallots and remaining 1/4 teaspoon salt to pan; sauté 1 minute or until tender. Add vinegar and broth; simmer 1 minute. Add parsley and remaining 1/4 teaspoon pepper. Spoon sauce over fish.