FISH WITH LEMON, BUTTER, CAPER SAUCE
I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.
Provided by JustJanS
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
- Cook the fish to your liking and remove to serving plates.
- Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
GRILLED FISH WITH A LEMON-CAPER SAUCE
This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.
Provided by breezermom
Categories Catfish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
- Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
- While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
- Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.
GRILLED SWORDFISH WITH PESTO-LEMON-CAPER SAUCE
Provided by Marian Burros
Categories dinner, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.
- Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 31 grams, Carbohydrate 5 grams, Fat 40 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SWORDFISH WITH LEMON CAPER BUTTER
Make and share this Grilled Swordfish With Lemon Caper Butter recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill or broiler.
- Brush swordfish with oil and season with salt and pepper.
- Grill or broiler 3-5 minutes until browned outside and just opaque throughout.
- While fish is grilling, in a small saucepan, combine butter, lemon juice, capers, garlic and salt.
- Heat on grill or stovetop until butter is melted and flavors have combined, 2-3 minutes.
- Serve swordfish with butter sauce spooned on top.
Nutrition Facts : Calories 476, Fat 31.2, SaturatedFat 11.6, Cholesterol 180.3, Sodium 704.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.2, Protein 45.1
FISH WITH LEMON-CAPER SAUCE
This southern Italian fish recipe comes together fairly quickly and packs a ton of mouth-pleasing flavor. It's made from ingredients that I usually have on hand so I have a feeling it will be a regular at our house. I adapted this recipe from the Williams-Sonoma cookbook called Essentials of Mediterranean Cooking.
Provided by Robyns Cookin
Categories European
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
- Meanwhile, lightly season both sides of each fillet with salt and pepper.
- Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
- Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
- Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
- Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
- Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
- Spoon sauce over the fillets and serve immediately.
Nutrition Facts : Calories 206.3, Fat 10.4, SaturatedFat 4.3, Cholesterol 76.9, Sodium 113.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 17.3
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