White Fish with Caper Butter Sauce
If you like bold and citrusy flavors, you’ll love the lemon-caper sauce in this easy white fish dinner recipe.
White Fish with Caper Butter Sauce
Photo Credit : Styled and photographed by Liz NeilyLesser-known white fish like hake and butterfish are some of the most sustainable species around. Whereas salmon, cod, haddock, lobster, tuna, and scallops dominate most seafood counters and with premium prices to match, white fish is abundant and affordable and helps keep the local fishing industry afloat. For a quick and easy meal, try a pan-cooked filet with a simple sauce.
Yield:
4Ingredients
1 tablespoon brined capers
4 white fish filets, such as tilapia, hake, sole, or redfish
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons olive oil
2 large shallots, minced
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon minced chives, plus more for garnish
Instructions
Rinse the brined capers under cold water, then drain well and pat dry. Season each of the fish filets on one side with salt and pepper. Preheat your oven to 200°F.
Heat a large skillet over medium heat until hot. Add the butter and olive oil. Carefully add the fish to the skillet, starting with the end closest to you and laying in the rest of the filet away from you (this protects you from any oil splatters). Spooning the hot fat over the top to help it cook, let the fish sit in the skillet until the bottom of each filet is set and releases from the pan. Carefully turn the filets with a thin spatula and cook until the fish is cooked through but still moist. Depending on the thickness of the fish, the total cooking time will be anywhere from 3 minutes for sole filets to 10 or 12 minutes for thicker cuts.
Use a thin spatula to transfer the cooked fish to a plate, cover loosely with foil, and keep warm in the oven while you make your sauce.
Add the shallots to the pan and cook, stirring often, until translucent, 1 to 2 minutes. Add the wine and lemon juice and simmer, swirling occasionally, until the sauce has reduced a bit. Add the capers and 1 tablespoon minced chives and stir. Taste the sauce and add salt as needed. Pour the sauce over the fish, garnish with minced chives, and serve immediately.
