Fish Fillets in Caper Sauce

Shorey told me that her mother often cooks pan-fried fish with a special sauce. So we duplicated this “secret sauce,” which consists of capers, butter, lemon juice, and herbs, and served it with sautéed fish fillets. The recipe can be made with red snapper or cod, or you can substitute tilapia, black sea bass, or blackfish (tautog). The size and thickness of the fillets determine the cooking time. Freshest is best, of course, and the beauty of this type of recipe is that the fish takes only a few minutes to cook and then is served immediately. I have taught Shorey about endangered species of fish and how to find out which are threatened by consulting the Monterey Bay Aquarium website (http://www.seafoodwatch.org).

Serves 2

• 2 fish fillets, such as skinless red snapper or cod fillets (5 to 6 ounces each and about ⅓ inch thick at the thickest end)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1½ tablespoons all-purpose flour
• 2 tablespoons sunflower or peanut oil
• 1½ tablespoons drained capers
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley

Dry the fish fillets with paper towels and sprinkle them with the salt and pepper. Spread the flour on a plate.

When ready to cook the fish, heat the oil in a large skillet until hot. Dip the fish in the flour to coat it on both sides. Place the fillets in the hot skillet and cook for about 1½ minutes on each side, so the fish is almost cooked through but slightly undercooked at the thicker end and still moist. Place the fillets on warm plates and sprinkle with the capers and lemon juice.

Add the butter to the drippings in the skillet and cook until the butter is lightly browned and very hot. Pour over the fillets, sprinkle with the parsley, and serve immediately.