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Ingredients

Serves 4

• 2 cups (4 sticks) unsalted butter
• 1/3 cup lightly packed fresh sage leaves
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon coarse salt, plus more to taste
• 1/2 clove garlic
• 4 (6- to 7-ounce) farm-raised striped bass or red snapper fillets, skin-on, pin bones removed
• 1 1/2 cups Merlot or other soft red wine
• 2 tablespoons red-wine vinegar
• 2 tablespoons ruby port
• 3 medium shallots, finely chopped
• Freshly ground black pepper
• 2 cups Wondra flour
• 1/2 cup canola oil

Description

This Wonderful Striped Bass Recipe Is Courtesy Of David Waltuck From Chanterelle Restaurant. Photo Credit: From 'Chanterelle' (The Taunton Press, 2008), By David Waltuck And Andrew Friedman.

Martha Stewart