Ingredients: |
Ingredients: 2 tsp. capers, preferably salt-packed
2 mahimahi or other firm white fish fillets, each 8-10oz.
I've done this with superior whitefish 2 nice fillets and trout 2 filllets and it has been great.
Sea salt and freshly ground pepper, to taste
1 Tbs. unsalted butter
1 Tbs. grape seed oil
2 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
4 Tbs. fresh lemon juice
1 tsp raw sugar
1 Tbs. chopped fresh flat-leaf parsley
Grated zest of 1 lemon ( i have just been adding zens to taste Probably not even using 1/2 of the amount)
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Directions: |
Directions:If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Transfer the fish to a warmed platter and cover loosely with aluminum foil.
As an alternative,I've been searing the fish flesh side 1st then the skin side and transferring to cookie sheet and put in a 400 degree oven to finish skin side down while making sauce then plating the fish and coating with sauce.
Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine, sugar and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.
Pour the warm sauce over the fish and serve immediately. Serves 2
There is not a lot of sauce but there is a lot of taste. We have been serving over 1/2 portion angel hair pasta with a little of the sauce on the pasta and then the fish on top of the bed of pasta with the remaining sauce
Adapted from Williams-Sonoma Essentials of Mediterranean Cooking and overcharging you for kitchenware by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).
Dropped 1 Tbs butter & 1/6 cup wine added 2 Tbs lemon juice |
This recipe for Fish with Lemon and Caper Sauce (Piccata Sauce) is from