CAPER & BASIL SAUCE CREATED FOR FISH - This perky light sauce is a welcome atop any tender fish filet of your choice.
Caper & Basil Sauce Created for Fish
Do you want to turn what might otherwise be a ho-hum fish dinner into a dazzling delight?
Terrific, because this recipe will do just the trick. And while we're at it, promise yourself this...
that you'll add capers to the list of staples that you will keep on hand. Why? Well, because they can be used in so many recipes in a variety of sauces adding that special something to your main events.
You can choose to make this vinaigrette sauce for any number of fish varieties. However, it especially heightens the flavor of white fish such as, snapper, trout, catfish, cod, soul, rockfish and scallops. Because this recipe calls for fresh lemon juice instead of vinegar, it has a gentle flavor with a welcoming freshness.
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Suggested Tools:
· Chopping board
· Chopping knife
· Long casserole dish
· Small bowl
· Measuring cup
· Measuring spoon
· Small stir spoon
Ingredients:
Vinaigrette Sauce –
· ¼ cup fresh basil, finely chopped
· ¼ cup extra-virgin olive oil
· 2 tablespoons fresh lemon juice
· 1 tablespoon capers plus 1 ½ teaspoons of the juice
· 1 tablespoon chopped drained oil-packed sundried tomatoes
· 1 ½ teaspoon minced garlic
Fish -
2 to 4 pieces or servings of a fish type of your choice
Note – For this recipe and photos, I used a Rockfish. Rockfish is a broad name for many varieties of fish which are sometimes referred to as Pacific Snapper. Rockfish are a lean fish with a mild flavor. The flesh has a medium-firm texture with medium sized flakes. I highly recommend it if you haven’t tried it. It could have some small bones so be cautious of those.
Directions:
Sauce –
1. In a small bowl, whisk together all of the vinaigrette ingredients. Season with salt and pepper.
2. Let stand at room temperature at least two hours (this can be prepared up to a few days in advance of use).
Fish –
1. Preheat oven to 425 degrees.
2. Brush a little olive oil in bottom of baking dish.
3. Arrange the fish on the baking sheet and do not overlap the fish.
4. Brush the top of the fish with olive oil.
5. Season the fish with salt and pepper to taste.
6. Roast fish in the oven for about 15 to 20 minutes, until cooked.
7. Transfer fish to dinner plates for serving dish.
8. Top each fish with two tablespoons of the vinaigrette sauce.
The Crooked Ladle
Savor the taste...
