Pretty Lemon Caper Fish

• 2 pounds firm, meaty whitefish such as monkfish or halibut
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon corn starch blended in 1/4 cup Pretty-Smith Sauvignon Blanc

Marinade

• 1 cup Pretty-Smith Sauvignon Blanc
• Juice of two lemons
• 3 tablespoons capers
• 1 clove garlic, crushed
• 1 teaspoon basil
• Salt to taste

Place fish in SealSaver® container. Mix together marinade ingredients and pour over fish. Vacuum seal and marinate for 20 minutes. If not using SealSaver, marinate 4 hours.

Heat olive oil in a frying pan or small wok. Reserve marinate and place fish in pan over medium high heat, cook on each side approximately 1 minute. Do not allow fish to cook all the way through. Remove fish from oil, add onion and stir fry until translucent. Lower heat to medium and add reserved marinate. Stir in corn starch/wine mixture and stir until sauce thickens. Return fish to the pan and gently stir until warm all the way through.

Serve over rice with a glass of Pretty-Smith Sauvignon Blanc.