Ingredients
· 2 teaspoons capers
· 1 cup of white wine
· 4 tablespoons unsalted butter
· 1 small clove of garlic, minced
· 2 tablespoons fresh lemon juice
· 1 teaspoon lemon zest
· 1 to 2 teaspoons chopped parsley
Directions
Drain and rinse the capers. If they are large, chop them coarsely. Melt the butter in a small skillet or sauté pan over low heat. Add the minced garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds. Add white wine and simmer for 1 min. Add the chopped fresh parsley; stir and remove from the heat. Drizzle the warm sauce over the cooked fish. The sauce is great with snapper and grouper but pairs very well with pan-seared Porgy over a bed of mashed potatoes.
