Sautéed Fish with Brown Butter Caper Sauce
Lot’s of butter! Great with any light-fleshed fish. Pair this with a full bodied white wine, like Michael David Winery Incognito Add toasted ciabatta bread and a side salad and you have the makings of a wonderful evening.
Sautéed Fish with Brown Butter Caper Sauce
Ingredients
Sauce
- 6 tablespoons butter
- 2 tablespoons capers rinsed and drained
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds fish fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 pound arugula or baby spinach rinsed and patted dry
Instructions
- To prepare sauce, heat butter in a skillet over medium heat. Stir frequently until foam subsides and butter is a light brown color, but not burnt, about 4 – 5 minutes. Remove from heat, transfer to a bowl and stir in capers, lemon juice and salt and pepper to taste.
- Season fish with salt and pepper. Wipe out pan with a paper towel. Heat butter (not butter sauce!) over medium heat and sauté fish until lightly browned on both sides. For each serving, place a small mound of arugula on plates, place fish on arugula and spoon butter sauce over.
Very good used Trader’s Joe’s jarred brown butter to save time, bagged arugula added Trader’s Joe’s pittie baby peas.