I know I’ve said it before, but I can not believe how much fish we’re cooking! It was really one of my most important goals for 2012 and I’m so proud at how far, not just I, but my whole family has come on this particular journey. This dinner was ready so quickly you can’t believe it.
- 4 Chilean Sea Bass Fillets
- salt and pepper
- 3 Tablespoons butter
- 3 Tablespoons capers, drained and even rinsed if yours are really briny
- the juice of two small lemons (mine were super tiny, if you have big, juicy lemons, just use one)
- a handful of fresh, chopped, flat leaf parsley
Take your fish out, put it on a plate and pat dry. Salt and pepper one side.
Look how pretty. You want the fish nice and firm and with no detectable odor.
Heat a grill pan to med/high heat – oil the pan well. When it’s almost smoking, lay the fish seasoned side down on the pan and season the other side.
Meanwhile, heat up a saute pan and melt the butter. Add the lemon juice and allow to cook away while you tend to the fish. The fish only needs a couple of minutes on each side. I just flip it when I think it’s ready and then after a couple of minutes check for flakey opaque texture all the way through. If it’s not quite there, I flip it again.
At this point things were moving so fast, that I never got a picture of the pan, but once the lemon juice is cooking off a bit, add the capers. Let them warm through and then remove the pan from the heat and add the chopped parsley. Stir and let stand until the fish is ready to plate. Once it’s done. Put a filet on each plate and spoon some sauce over the top. We served it with a plain tossed salad dressed with extra virgin olive oil and white wine vinegar.
Elegant, delicious and ridiculously easy!
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