DIRECTIONS
For sauce, combine white wine, shallot, garlic and saffron threads in small saucepan.
Cook until liquid is reduced to a syrupy consistency.
Add heavy cream and bring to a boil.
Reduce heat to a simmer, cook until thickened slightly. Sauce should coat the back of a spoon.
Season with salt and pepper.
Strain the sauce and keep warm until needed.
Divide fillets into 4 portions.
Combine flour and Cajun seasoning.
Heat olive oil in saute pan.
Dust striped bass fillets with flour mixture and place in saute pan.
Cook fish on both sides until golden brown and cooked through.
Spoon sauce over striped bass and serve.
Serves 4.