Classics, Dinner, Fish & Seafood, Savory

Sea Bass in a lemon-butter-caper sauce

Last Friday, my husband went fishing, and I mean serious fishing.  He and a few of his colleagues, chartered a boat and went fishing into the Atlantic Ocean.  It was quite a successful trip!  He came home with some Sea Bass fillets, porgy fillets and bluefish.  His first request was Sea Bass cooked lemons and capers—as suggested by one of his friends. This is how I cooked the fish and I have to say, fish tastes so much better when it is caught fresh!

Ingredients:

4 sea bass fillets

sea salt, to taste

1/2 cup all-purpose flour

1 tablespoon olive oil

3 tablespoons lemon juice, freshly squeezed

2 tablespoons butter, softened

Method:

Generously salt the fish fillets. And coat them with flour.  Shake off excess and set aside.

In a large skillet, heat olive oil over medium heat until rippling. Gently add the fillets, Cook for about 3 minutes on medium heat. Turn the fillets over and cook for another 2-3 minutes. After the fish is cooked through, using a spatula, carefully remove fillets to the plate. Turn the pan down to medium-low.

Add capers and lemon juice to the same pan with oil. Cook on medium-low heat for about 1 minute. Remove from heat. Add 2 tablespoons of butter, off heat, to the caper sauce, stirring, until butter melts and forms a creamy mixture.

Add fish back to the pan, spoon sauce over the fish and serve.

Classics, Dinner, Fish & Seafood

Tarragon Tilapia in Lemon-Caper White Wine sauce

A light delicious fish entrée, simple enough for a quick-lunch yet elegant enough to be the star of a dinner party.  Serve it family style with a side of rice or plate it up with a fresh salad–this is a sure shot hit !

Ingredients:

1 lb of Tilapia

1 medium-sized lemon

1 Tbsp of drained capers

1/2 Tbsp of Tarragon

Salt and Pepper to taste

A splash of good white wine, use what you would drink-ALWAYS

Method:

Preheat oven to 350.

Spray a baking pan ( use one where the fillets will fit nicely) with cooking spray arrange the fillets.

Season liberally with sal and pepper.  Add lemon zest, tarragon and sprinkle the capers.

Arrange a few lemon slices over the fish and add a splash of white wine, just enough to cover the bottom of the pan, DO NOT submerge the fillets  in it.

Bake for about 15 min till the fish is cooked through and then broil for a the last 2 min to give the fillets a light golden brown crust.

Serve warm with your choice of side.