Fish With Capers

Name: Fish With Capers
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

12 ingredients

11 steps

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

Directions

1

Place the fish in a deep skillet or a large saucepan.
2

Place carrot, celery, onion, parsley and peppercorns around the fish.
3

Add wine and enough water just to cover the fish.
4

Season to taste with salt.
5

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.
6

Meanwhile melt butter in a small saucepan and allow it to cook slowly until it turns a deep golden nut-brown.
7

Stir in capers and lemon juice.
8

Remove from heat.
9

When the fish is done, remove it from the poaching liquid, draining it well.
10

Place it on a warm platter or divide it among four warm plates.
11

Reheat the butter sauce briefly, pour over the fish and serve.