Yield: 2 servings
Wash hands. Wash all fresh produce under cool, running water. Drain well. Place fish fillets into a heated sauté pan with butter and sauté until done. Fish will be opaque in color and flake easily with a fork. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Heat butter in large sauté pan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt and black pepper into the melted butter. Add the capers, tomatoes and black olives and simmer the sauce for 5 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.