Saturday, October 29, 2011

Fish with Lemon Caper Butter

Whenever I come across a recipe that calls for a specific kind of fish that isn't super common, I usually don't go out of my way to get it. This recipe called for seabass, but I just used the cod that I found at the locale sore. This butter sauce was really good (3/5), and we'd definitely make it again when we don't know what to do!

Sea Bass with Lemon Caper Butter-adapted from Better Homes & Garden's "365 Last Minute Meals"
Total Time 20 Minutes
Makes 4 Servings

  • 4 5-6 ounce fresh or frozen fish steaks
  • Salt and pepper for seasoning
  • 1/4 cup butter, softened
  • 1 tablespoon capers, drained
  • 1 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • 1/2 teaspoon bottled minced garlic (1 clove)
  • Lemon wedges (optional)
Thaw fish, if frozen. Preheat broiler. Sprinkle fish with salt and black pepper. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through broiling.

Meanwhile for lemon-caper butter, in a small bowl stir together butter, capers, lemon peel, lemon juice and garlic. To serve, top fish with lemon-caper butter. If desired, garnish with lemon wedges.
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