Fish with Garlic Caper Sauce

We love the salty, tangy taste of capers with mild-flavored fish, which is why we keep a jar in our pantry or refrigerator. These tiny green flower buds from the caper bush (Capparis spinosa) are pickled in vinegar/brine, or salted and packaged dry. Although they’re fairly expensive, a little goes a long way so don’t let that stop you from using them. Store pickled capers in the refrigerator once open. Salted, dry-packed capers do not need refrigeration, but be aware that they will add salt to your recipe. When we use this type, we usually start with half the amount of capers the recipe calls for, and we eliminate any added salt. You can always adjust the amount of capers or salt at the end. Both types will easily last one year after opening.

Difficulty:

Easy

Cost:

Moderate to Expensive (depending on your choice of fish)

Serves:2people

Serving Size:1/3 to 3/8 pound

Fish with Garlic Caper Sauce

Votes: 2 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

No time? This is one of our easiest recipes, and it cooks up very quickly. Any white fish fillet will work, but whatever you buy, we recommend fresh over frozen for better texture and cooking it the same day for the best flavor.

• CourseMain Course
• CuisineFrench

Tools:knife and cutting board, large (10-inch) skillet, measuring cups and spoons

	Prep Time
	3 minutes

Cook Time

10 to 12 minutes

Prep Time 3 minutes

Cook Time 10 to 12 minutes

Difficulty: Easy Cost: Moderate to Expensive (depending on your choice of fish) Serves:2people Serving Size:1/3 to 3/8 pound

Fish with Garlic Caper Sauce Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan No time? This is one of our easiest recipes, and it cooks up very quickly. Any white fish fillet will work, but whatever you buy, we recommend fresh over frozen for better texture and cooking it the same day for the best flavor. CourseMain Course CuisineFrench Tools:knife and cutting board, large (10-inch) skillet, measuring cups and spoons Prep Time 3 minutes Cook Time 10 to 12 minutes Prep Time 3 minutes Cook Time 10 to 12 minutes

Ingredients

• 3 cloves garlic
• 2 tablespoons butter
• 1 tablespoon capers
• 1/4 cup white wine
• 2/3 to 3/4 pound white fish fillets
• Salt and pepper

Servings: people

Units:MetricUS Imperial

Instructions

1. Slice garlic. Melt butter in a large skillet over medium-low heat. Add garlic and capers. Cook and stir 1 minute.
2. Add wine, and simmer (uncovered) to reduce* the liquid somewhat while you continue.
3. Cut fish into two pieces. Season with salt and pepper.
4. Place fillets in skillet with skin-side up (if it has skin). Cover and cook over medium-low to low heat 5 to 7 minutes, or until fish is opaque and comes apart with a fork. (The cooking time depends on the thickness of the fish. If using very thin fish fillets like sole or flounder, cook 3 to 5 minutes.)
5. Flip fillets over to serve on a plate with skin-side down, then pour sauce from pan over them.

Recipe Notes

Terminology:
Reducing a liquid allows some of the water to evaporate, resulting is a thicker and more flavorful sauce.

SERVING SUGGESTION:
• Serve with or over rice (or similar grain) to absorb the buttery sauce. Add a simple salad or steamed vegetable.

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