fish with lemon caper cream sauce

This is one of the easiest and tastiest ways to do up a nice mild white fish, like Cod or Mahi. Even people that don’t care for fish will enjoy it. It’s the sauce. Sometimes, with the right sauce- you can even make a shoe taste good. It’s like how ketchup fixes things. Condiments are magic. 😉

Now, it looks and sounds all fancy-pants… but I included step by step pics, so that you know what your pan should look like. It is butter based- so remember, not too hot. Otherwise your butter will burn, and burnt butter is best in other sauces. Not this one.

Now, before you begin: – have all your ingredients handy- you don’t want to leave this sauce unattended.

I started with some cod. I had some in the freezer, and …well… that’s what I used. But- you can make this with shrimp, also. Mmm.

I seasoned it with salt and pepper.Now, melt 2 tbs butter in a nonstick skillet. Add your fish and cook 3-4 minutes each side. Over medium-high heat.

Once the fish is done, remove it from the pan.

As pictured:

1) add 1 TBS flour

2) whisk well

3) add a splash of dry white wine (appx 5 TBS )

4) sauce will begin to thicken as it cooks

5) add 1/3 c half and half, more or less to thin the sauce

6) stir in the juice of 1/2 lemon, 2 TBS capers, 1 TBS scallions 1 tsp salt

Garnish with fresh chives.

Recipe: fish with lemon caper cream sauce

Ingredients

1 mild fish filet, such as cod or mahi
2 tbs butter
salt/pepper
1 tbs flour
5 tbs dry white wine
2 tbs capers
1 tbs chopped scallions
1/3 cup half and half or cream
salt,pepper
juice of 1/2 lemon

Instructions

In a nonstick skillet, over med-high heat, melt butter, add fish that has been seasoned with salt and pepper. Cook for 3-4 minutes per side, remove from pan.
Reduce heat to medium. Whisk in 1 tbs flour, whisk to remove lumps.
Add wine, and stir until thickens.
Add half and half , adjusting to thin the sauce.
Remove from heat and add lemon juice, capers, scallions and salt to taste.
Pour over fish and garnish with fresh chives