"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Fish with Lemon/Caper Sauce Recipe

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This recipe for Fish with Lemon/Caper Sauce, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Ball
Added: Wednesday, March 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
White fish (talapia is good actually, any fish that doesn't fall apart would work just fine), (3 to 4 ounces each) cleaned
Salt
Freshly ground black pepper
1/4 cup flour
2 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons capers
2 lemons. juiced
1/2 cup dry white wine
2 stick butter, cut into cubes
1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves
2 cups assorted vegetables, blanched if needed (such as baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)

Directions:
Directions:
Season the fish with salt and pepper. Season the flour with salt and pepper. Dredge the fish in the flour, coating completely.
In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the fish for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.

Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.

Add the fish back into the sauce and simmer for 2 to 3 minutes.

In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.

To serve, spoon the vegetables in the center of each plate. Place the fish on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1hr
Personal Notes:
Personal Notes:
Excellent! Warning: This recipe takes a lot of cutting and chopping, so if you are a "guest" and we serve it, be prepared for Joe to hand you a French knife and a cutting board! It's really a wonderful group-effort meal that also requires a nice bottle of wine and lots of funny stories.

 

 

 

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