– Avocado oil  – Chilean sea bass filets – Garlic powder – White cooking wine – Capers – Tomatoes – Butter, salted

1

In a cast iron skillet, heat oil over. Pat seabass dry with a paper towel, then season with the garlic powder, salt and black pepper.

2

Add fish filets. Sear for about 4 minutes per side. Remove to a plate. Reduce skillet heat to medium-low

3

Add white wine. Add capers and tomatoes, allow to come to a simmer. Add butter. Stir frequently.

4

Return seared fish to the pan and spoon the sauce over the top. Serve warm!