Yellowtail Piccata – Miss BeHavin's Haven

Ingredients

• 2 6 oz yellowtail fillets, skinless, rinsed and dried
• salt and fresh ground black pepper coat to taste
• ¼ tsp cayenne pepper to coat
• 2 tsp flour, divided
• 2 tbsp unsalted butter
• 2 tbsp capers, or to taste, drained, half smashed
• ¼ cup Rosé wine
• 1 Valley Lemon, zested and juiced
• 2 tbsp unsalted butter, quartered, 2 pieces dusted with flour, place in freezer before starting
• 2 tbsp water, if needed, optional
• 2 tbsp parsley, chopped fine