Whitefish Grenoble Style - cooking recipe

Ingredients

2 (6 -8 ounce) white fish fillets
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon granulated garlic
1 ounce clarified butter
Grenoble Sauce
1/2 cup diced lemon
1/4 cup diced fresh tomato (avoid using canned)
1/4 cup capers
1 ounce fresh butter

Preparation

Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
**After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.