Recipe courtesy of Alex Guarnaschelli
Easy White Wine Caper Sauce
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 343
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 79 mg
- Sodium
- 578 mg
You can use this formula for any type of seared fish, from scallops to sole to tilapia. Just cook your fish in a nonstick or stainless steel pan and then make the sauce in the same pan while the fish rests for a few minutes. The butter is great because the fish is lean and the wine is acidic. It's a simple but effective combination. Feel free to add chopped dill or basil depending on your desired flavor and types of fish. Parsley is always a winner, though...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 343
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 79 mg
- Sodium
- 578 mg
Ingredients
Fish:
Sauce:
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Directions
- For the fish: Heat a large skillet over medium-high heat and add the olive oil. Sprinkle the fish on all sides with salt. When the oil begins to smoke lightly, use a pair of tongs to place each piece of fish, with space between, in the hot oil. Add the butter. Cook until the fish browns on the first side, 2 to 5 minutes. Lift them up out of the skillet and place them back down again without turning them on their second side, then cook for 1 minute more. Turn the fish on the second side and cook for an additional 2 to 5 minutes. Remove from the skillet and transfer to a serving platter.
- For the sauce: Add the shallots and wine to the skillet. Simmer over high heat to reduce the liquid to about 1 tablespoon and soften the shallots, 2 to 3 minutes. Add the capers and brine, cornichons and brine, hot sauce, parsley, lemon zest and juice and simmer over medium heat. Whisk in the butter. Taste for seasoning. Pour over the fish.
