Fish Recipe for Lemon Butter with Capers Sauce

Two Classic Lemon Caper Butter Sauces Perfect for Halibut and Sole

© Ret Talbot

Apr 1, 2009

Many fish recipes need little more than this simple yet delicious sauce to accentuate the fish’s natural flavors. Many white fishes such as halibut or sole can simply be grilled, broiled or baked and then served with this lemon caper butter sauce for an easy-to-prepare dinner that will impress anyone from fish connoisseurs to family.

Simple Lemon Caper Butter Sauce

The simplest recipe is often the best, and this is certainly true with lemon caper butter. This recipe calls for few ingredients and only takes a matter of minutes to prepare. For a more professional presentation, the cook may choose to clarify the butter first, but this is not necessary.

Lemon Caper Butter Ingredients

• 3-4 tablespoons butter
• ½ garlic clove, minced (optional)
• 2 tablespoons small capers (the smaller the better), drained

Preparation of this Classic Fish Sauce

1. Warm a small saucepan. Add butter and garlic; cook over medium-low heat.
2. Add capers once butter is melted; cook over medium-low heat one minute or until fragrant.
3. Pour in the lemon juice and stir once; remove from heat.
4. Add the lemon zest; stir to blend ingredients.
5. Spoon the lemon caper butter sauce over cooked fish immediately; serve.

White Wine Lemon Caper Butter

This recipe takes a bit more prep time, but the results can be well worth it. To make this recipe, the cook will need to be familiar with the techniques of deglazing and reducing.

Ingredients

• 3-4 tablespoons butter
• 2 tablespoons small capers (the smaller the better), drained
• ½ cup of dry white wine (alternatively use dry white Vermouth)
• ¾ cup chicken stock
• 1 lemon, about 2-3 tablespoons juiced and 1 teaspoon zest

White Wine Lemon Caper Butter Preparation

1. Warm a small saucepan and melt 2 tablespoons of the butter over medium-low heat.
2. Add capers to melted butter; cook over medium heat for one minute.
3. Remove capers from the pan with a slotted spoon.
4. Add the white wine and deglaze the saucepan.
5. Over medium-low heat, reduce volume by about half.
6. Add the chicken stock to the saucepan; reduce again by half.
7. Add the capers and remaining butter; stir until butter is melted completely.
8. Stir in the lemon juice and lemon zest.
9. Remove from heat.
10. Spoon the lemon caper butter over cooked fish immediately; serve.

A Few Notes on Capers

Capers are generally purchased in a small bottle or can and are immersed in a brine. As long as the capers are immersed in the sauce, they will stay fresh, so do not drain the entire bottle or can. Instead, scoop out the desired amount of capers and leave the best in the brine.

Most cooks agree that smaller is better when it comes to capers.

Some cooks prefer to rinse the capers before using, as the brine can impart a stronger flavor on the sauce. This is not necessary—just a matter or personal preference.

Capers and Lemons for Lemon Caper Butter Recipe

Juicing the Lemon for Lemon Caper Butter

Adding the Lemon Zest to the Lemon Caper Butter

Lemon Caper Butter Ready to Spoon Over Fish

Capers for Lemon Caper Butter Sauce

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