Fish With Capers

Name: Fish With Capers
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 2-pound tilefish fillet; 1 carrot, sliced thin; 1 stalk celery, sliced; 1 medium onion, sliced; 3 sprigs parsley; 10 peppercorns; 2 cups dry white wine; Cold water; Salt to taste; 6 tablespoons sweet butter; 4 tablespoons capers; 1 tablespoon lemon juice

By Florence Fabricant

Total Time: 25 minutes
Rating: 4(32)
Comments: Read comments

Featured in: FOOD; NO STRIPED BASS? THERE ARE OTHER FISH IN THE SEA

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Ingredients

Yield:4 servings

12-pound tilefish fillet
1carrot, sliced thin
1stalk celery, sliced
1medium onion, sliced
3sprigs parsley
10peppercorns
2cups dry white wine
Cold water
Salt to taste
6tablespoons sweet butter
4tablespoons capers
1tablespoon lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
Place the fish in a deep skillet or a large saucepan. Place carrot, celery, onion, parsley and peppercorns around the fish.
Step 2
Add wine and enough water just to cover the fish. Season to taste with salt.
Step 3
Heat to a simmer on top of the stove, cover pan and continue cooking the fish, barely at a simmer, until it is cooked through, about 15 minutes.
Step 4
Meanwhile melt butter in a small saucepan and allow it to cook slowly until it turns a deep golden nut-brown. Stir in capers and lemon juice. Remove from heat.
Step 5
When the fish is done, remove it from the poaching liquid, draining it well. Place it on a warm platter or divide it among four warm plates. Reheat the butter sauce briefly, pour over the fish and serve.