White Wine-Shallot Sauce with Lemon and Capers

Published March 1, 2005.

Why this recipe works:

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes,… read more

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.

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Makes about 1 cup

One tablespoon of lemon juice is cooked into the sauce; an additional tablespoon can be added later, if desired, for a bright, tart flavor.

Ingredients

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