This is one of the easiest and tastiest ways to do up a nice mild white fish, like Cod or Mahi. Even people that don’t care for fish will enjoy it. It’s the sauce. Sometimes, with the right sauce- you can even make a shoe taste good. It’s like how ketchup fixes things. Condiments are magic.
Now, it looks and sounds all fancy-pants… but I included step by step pics, so that you know what your pan should look like. It is butter based- so remember, not too hot. Otherwise your butter will burn, and burnt butter is best in other sauces. Not this one.
Now, before you begin: – have all your ingredients handy- you don’t want to leave this sauce unattended.
I started with some cod. I had some in the freezer, and …well… that’s what I used. But- you can make this with shrimp, also. Mmm.
Once the fish is done, remove it from the pan.
1) add 1 TBS flour
2) whisk well
3) add a splash of dry white wine (appx 5 TBS )
4) sauce will begin to thicken as it cooks
5) add 1/3 c half and half, more or less to thin the sauce
6) stir in the juice of 1/2 lemon, 2 TBS capers, 1 TBS scallions 1 tsp salt
- 1 mild fish filet, such as cod or mahi
- 2 tbs butter
- 1 tbs flour
- 5 tbs dry white wine
- 2 tbs capers
- 1 tbs chopped scallions
- 1/3 cup half and half or cream
- juice of 1/2 lemon
- In a nonstick skillet, over med-high heat, melt butter, add fish that has been seasoned with salt and pepper. Cook for 3-4 minutes per side, remove from pan.
- Reduce heat to medium. Whisk in 1 tbs flour, whisk to remove lumps.
- Add wine, and stir until thickens.
- Add half and half , adjusting to thin the sauce.
- Remove from heat and add lemon juice, capers, scallions and salt to taste.
- Pour over fish and garnish with fresh chives
Cooking time (duration): 20
Number of servings (yield): 2
Microformatting by hRecipe.