Coast Cooking

Try a filet of fish in this delightful sauce

Don’t overdo the sauce and spices with this filet recipe.
Don’t overdo the sauce and spices with this filet recipe. Special to the Sun Herald

This week I am blogging about local fish.

It is a pity I can’t convince most of you to try cooking and serving a whole fish.

I am sure your life would change if you did, but we will do our best with filets or other boneless cuts just in case I fail to convince you of the whole fish option.

Almost any fish is delicious when well-seasoned and gently cooked in butter. A heavy coating of breadcrumbs is not necessary, nor is an over-spiced sauce or rub, often touted to be Cajun (which it is not).

A light cream sauce and capers is about as simple and delicious a way to serve fresh fish as you will find.

Make sure the fish you buy at the fish market (please no frozen of an undetermined age) is fresh and local.

Just season the fish, sauté in butter, when done remove the fish to a platter, add a little half and half, 1/2 to 3/4 cup good, dry white wine and a pinch of salt and a squeeze of lemon juice.

Now reduce by one half and add capers. Top the fish with a few teaspoons of sauce (remember it is not soup), and serve with the wine you thoughtfully choose to cook with.

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