Shrimp with lemon-caper butter sauce is a simple recipe that I taught in a recent class on pan sauces at Southern Home and Kitchen in Thruway Shopping Center. This dish comes together quickly.

Scallopine in lemon-caper sauce Ingredients: Cerignolas are large green olives, each the size of a plump almond, with a very nutty, buttery flavor. They are usually kept in brine. If you cannot ...

5. Add the capers, 1 tablespoon of the parsley, and lemon juice to the skillet. Bring to a boil. Add the butter. Heat, shaking the pan, until the butter melts. Spoon the sauce over the fish.

Irish haddock with butter, lemon, and caper sauce recipe Serves: 4 people Time: 20 min Nutruition per serving: 563kcal 34g protein 29g total fat 16.1g saturates 2.98mg iron 44g carbs Ingredients: ...

Meanwhile, in a small skillet, put the wine, capers, butter, lemon juice, parsley and thyme. Cook over medium heat until liquid is reduced by half, about 4 minutes.

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.

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The sauce is made up of lemon and wine — two natural pairings for fish. An addition of some salty and briny capers makes for a nicely seasoned sauce. The recipe came from Phil Bustos of Garden City.

Meanwhile, in a small skillet, put the wine, capers, butter, lemon juice, parsley and thyme. Cook over medium heat until liquid is reduced by half, about 4 minutes. Spoon the sauce over fish and ...

Meanwhile, in a small skillet, put the wine, capers, butter, lemon juice, parsley and thyme. Cook over medium heat until liquid is reduced by half, about 4 minutes.

Meanwhile, in a small skillet, put the wine, capers, butter, lemon juice, parsley and thyme. Cook over medium heat until liquid is reduced by half, about 4 minutes.