1 tb Finely minced garlic
3 tb Drained capers
1 c  Dry white wine
2 tb Fresh lemon juice
1/4 c  Whipping cream
3 tb Unsalted butter
4    7-oz pieces whitefish
-=OR=- Shad
3 tb All-purpose flour
1 tb Vegetable oil

IN A 1-QUART SAUCEPAN over high heat, combine the garlic, capers, white
wine and lemon juice and cook, reducinge-third. Add the cream, reduce
the heat to medium and continue to cook until the liquid starts to thicken,
another 3 minutes. Remove from heat and whisk in 2 tablespoons butter. Set
the sauce aside in a warm place. Pat the whitefish (or shad) dry on towels.
Dust with flour, shaking off the excess. Heat the oil and remaining butter
in a skillet over medium heat and add the fish. Saute until golden, about 6
minutes per side. Arrange the fish on a heated platter and top with the
reserved sauce.