LEMON BUTTER SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
FISH WITH LEMON, BUTTER, CAPER SAUCE RECIPE - FOOD.COM
I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
- Cook the fish to your liking and remove to serving plates.
- Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
Nutrition Facts : Calories 323, FatContent 13.2, SaturatedFatContent 7.6, CholesterolContent 129.5, SodiumContent 350.9, CarbohydrateContent 7, FiberContent 0.5, SugarContent 0.3, ProteinContent 42.2
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