This recipe is an example of pan fried fish accompanied by a reduced sauce in the same pan. This is exceptionally delicious since you are using all the delicious bits of fried fish left in the pan to make the sauce. Another variation of this recipe is to replace the fish with chicken. In that case I suggest you use peppercorn instead of capers to make the sauce.

See the original post here: 
Pan Fired Fish with Capers and Balsamic Reduction Recipe

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