FISH WITH CAPERS

Fish With Capers image

Provided by Florence Fabricant

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

Place the fish in a deep skillet or a large saucepan. Place carrot, celery, onion, parsley and peppercorns around the fish.
Add wine and enough water just to cover the fish. Season to taste with salt.
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.
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.
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.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 12 grams, Sodium 976 milligrams, Sugar 3 grams, TransFat 1 gram