re: Need Recipe Help For A Spicy Lemon, Butter & Caper Sauce

We do a lemon caper sauce, as follows:

4 Tablespoons butter into medium hot pan, usually with remains of the fish from cooking. As soon as it melts, add 1/2 - 3/4 cup dry white wine and reduce to about a half cup.

Add red cayenne pepper, or cajun spice - maybe 1/2 to 1 teaspoon amd a squeeze of lemon juice !/2 of a lemon. If we feel like it, we add 1 teaspoon lemon zest.

Then we add 1 - 2 Tablespoons capers, Rinsed or not - with salty pickling juice or not. If rinsed and juice is ommitted, the sauce will not be as distinct caper taste, But we like the salty caper taste, so we do not rinse and add a little caper juice.

Optional:

You can finish the sauce off with another Tablespoon of butter if you like.

You can add a Tablespoon of finely chopped shallot to the pan defore adding the first butter if you like.

You can add a finely minced garlic clove to the pan before adding the butter if you like.

We use this for redfish, tuna and salmon.

Occassionally with a shot of dejon added for chicken or pork.