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Loading...| 2 teaspoons salt-packed capers | |
| 4 firm white fish fillets , 6-8 oz ea ( they suggest mahimahi , we use cod ) | |
| sea salt & fresh ground pepper | |
| 2 tablespoons unsalted butter | |
| 1 tablespoon olive oil | |
| 2 shallots , minced | |
| 1 garlic clove , minced | |
| 2/3 cup dry white wine | |
| 2 tablespoons fresh lemon juice | |
| 1 teaspoon dried parsley ( or 1 T fresh flat leaf parsley ) | |
| grated zest of half a lemon |
| 1. | Rinse the capers in cool water to remove some of the salt, then drain them well. |
| 2. | Season the fish fillets with sea salt and pepper. |
| 3. | Heat the olive oil and butter in a heavy skillet over medium-high heat. |
| 4. | Add the fillets and cook until golden brown on one side, about 4 minutes. |
| 5. | Flip the fillets and cook until browned on the other side, about 2-3 minutes. |
| 6. | Add the shallots and garlic to the pan and cook for about 1 minute. |
| 7. | Pour in the white wine and lemon juice and bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, about 2-3 minutes. |
| 8. | Stir in the capers, lemon zest, and dried parsley. |
| 9. | Serve the fish fillets with the sauce and enjoy! |
Fish is a great source of lean protein and omega-3 fatty acids.
The lemon-caper sauce adds a tangy, flavorful element to the dish.
Fish can be expensive and some people may not enjoy the flavor or texture.
The capers can be too salty for some taste preferences.
Fish is beneficial for heart health and can help lower triglycerides and blood pressure.
Capers are high in antioxidants and may offer anti-inflammatory benefits.
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