Notes:
Use lots of butter! This is great with any light-fleshed fish. Pair this with a full bodied white wine. Add toasted ciabatta bread and a side salad and you have the makings of a wonderful evening!
Ingredients
Sauce
- 6 tablespoons butter
- 2 tablespoons capers, rinsed and drained
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 1-1/2 pounds fish fillets
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 pound arugula or baby spinach, rinsed and patted dry
Directions
- To prepare sauce, heat butter in a skillet over medium heat. Stir frequently until foam subsides and butter is a light brown color, but not burnt, about 4 – 5 minutes. Remove from heat, transfer to a bowl and stir in capers, lemon juice, and salt and pepper to taste.
- Season fish with salt and pepper. Wipe out pan with a paper towel. Heat butter (not butter sauce!) over medium heat and sauté fish until lightly browned on both sides. For each serving, place a small mound of arugula on plates, place fish on arugula and spoon butter sauce over.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook