Source: Sherman Sharpe, Harlequin Cafe, Detroit, Michigan

2 (6 ounce) fillets Michigan whitefish, skinned and trimmed of fat
Flour, to dredge fish
1 ounce vegetable oil

Sauce
4 to 5 ounces fish stock or clam juice
Pinch garlic
Pinch shallots
1 ounce blueberry Schnapps
1 tablespoon butter
3 ounces heavy whipping cream
1 ounce fresh blueberries

Skin and trim two whitefish fillets. Dredge the fillets on both sides in flour, shaking off any excess flour. Add the fillets, skin side up, to an oiled pan over the top of the stove for approximately 20 to 30 seconds and flip them to the reverse side, skin side down, for approximately 5 to 10 seconds.

Remove fillets to an oven preheated to approximately 425 degrees F. Bake whitefish for approximately 5 to 7 minutes, until fish is lightly golden brown.

Remove fish to two separate plates and tent with foil to keep warm.

Meanwhile, in a small saucepan, combine clam juice or fish stock, garlic, shallots, Schnapps, butter, heavy whipping cream and blueberries. Cook until sauce comes to a creamy consistency, with small bubbles on the surface, and coating the back of a spoon. Spoon sauce over fish and serve immediately.

Makes 2 servings.

Per serving: 706 calories; 48.9 g fat (17.1 g saturated fat; 62 percent calories from fat); 14.6 g carbohydrates; 206 mg cholesterol; 348 mg sodium; 43.6 g protein; 0.6 g fiber