Striped Bass With Lime Butter

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6 (6 ounces each) striped bass or red snapper fillets, scales removed

1 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

1/3 cup(s) all-purpose flour

1.5 tablespoon(s) canola oil

1/3 cup(s) dry white wine

3 tablespoon(s) fresh lime juice

2 tablespoon(s) minced shallot

1 tablespoon(s) heavy cream or half-and-half

5 tablespoon(s) cold unsalted butter, cut into 5 pieces

1 tablespoon(s) fresh chervil, dill, or parsley leaves

Pan-Fried Red Potatoes

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