If I had a nickel . . .
Recipe 235 of 365
When I’m having dinner at someone else’s house, and there’s a slice of lemon for each person’s portion, I always watch the platter make its way around the table, hoping someone skips their citrus. I love lemon on my fish.
Here’s a quick sauce that delivers for me – huge lemon punch, followed by salty capers, and only then, after the initial flavors subside, does the butter kick in. It’s not so much a lemon-caper butter, but caper- and butter-flavored lemon juice.
TIME: 10 minutes active time
MAKES: 2 servings
2 halibut filets (about 3/4 pound total)
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
Preheat a grill over medium-high heat.
Pat the fish dry, and brush with the olive oil and season with salt and pepper on both sides. Grill five minutes on the first side, and 2 to 5 minutes on the second side, depending on the thickness of the fish.
Meanwhile, melt the butter over low heat in a small saucepan. When melted, stir in the capers and lemon juice, and season with salt and pepper. Serve the sauce over the fish right when it comes off the grill.