"this is great with almost any fish, chicken, pork, tennis shoe, just about anything!"
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Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
26 oz yellowtail fillets, skinless, rinsed and driedany good skinless white fish fillet or center-cut salmon is great
salt and fresh ground black pepper coat to taste
¼tspcayenne pepper to coat
2tspflour, divided
2tbspunsalted butterSAUTÉ BUTTER
2tbspcapers, or to taste, drained, half smashedif you love capers, leave a little of the brine
¼cupRosé wine
1Valley Lemon, zested and juicedMyer lemons work well here too
2tbspunsalted butter, quartered, 2 pieces dusted with flour, place in freezer before startingFINISHING BUTTER
2tbspwater, if needed, optional
2tbspparsley, chopped finefor garnish
1
This goes quick, so gather everything before you start.
2
Lightly dust and press to stick, 2 pieces of the quartered FINISHING butter with flour, place the quartered butter in freezer. Preheat oven to warm, 170°.
3
Season yellowtail with salt, pepper, and cayenne. Very light sprinkle flour onto one side of each fillet and pat gently onto the fish.
4
Heat SAUTÉ butter in a nonstick skillet over medium-high heat. Add yellowtail, floured side down, and sear for 2 1/2 minutes. Flip and sear the other side for 2 minutes. Remove just the fillets to an oven safe plate, tent with foil and place in the warm oven.
5
Add capers to the skillet. Add wine, shake pan to mix well, let reduce by half. Now add lemon juice; add lemon zest. Shake or stir pan to mix and reduce by half, a minute or two.
6
Reduce heat to low and add FINISHING butter; shake or stir the pan until butter is almost fully melted. Transfer your yellowtail and juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over fillets.
7
Your sauce should be a little on the thin side, if it's too thick, add a little water at a time to thin sauce to your liking; continue to spoon sauce over yellowtail and cook until the fillets are cooked through. A couple minutes longer, spooning the sauce over the fillets.
8
Remove from heat and transfer to a serving plate, spoon sauce over your fillets.
26 oz yellowtail fillets, skinless, rinsed and driedany good skinless white fish fillet or center-cut salmon is great
salt and fresh ground black pepper coat to taste
¼tspcayenne pepper to coat
2tspflour, divided
2tbspunsalted butterSAUTÉ BUTTER
2tbspcapers, or to taste, drained, half smashedif you love capers, leave a little of the brine
¼cupRosé wine
1Valley Lemon, zested and juicedMyer lemons work well here too
2tbspunsalted butter, quartered, 2 pieces dusted with flour, place in freezer before startingFINISHING BUTTER
2tbspwater, if needed, optional
2tbspparsley, chopped finefor garnish
Directions
1
This goes quick, so gather everything before you start.
2
Lightly dust and press to stick, 2 pieces of the quartered FINISHING butter with flour, place the quartered butter in freezer. Preheat oven to warm, 170°.
3
Season yellowtail with salt, pepper, and cayenne. Very light sprinkle flour onto one side of each fillet and pat gently onto the fish.
4
Heat SAUTÉ butter in a nonstick skillet over medium-high heat. Add yellowtail, floured side down, and sear for 2 1/2 minutes. Flip and sear the other side for 2 minutes. Remove just the fillets to an oven safe plate, tent with foil and place in the warm oven.
5
Add capers to the skillet. Add wine, shake pan to mix well, let reduce by half. Now add lemon juice; add lemon zest. Shake or stir pan to mix and reduce by half, a minute or two.
6
Reduce heat to low and add FINISHING butter; shake or stir the pan until butter is almost fully melted. Transfer your yellowtail and juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over fillets.
7
Your sauce should be a little on the thin side, if it's too thick, add a little water at a time to thin sauce to your liking; continue to spoon sauce over yellowtail and cook until the fillets are cooked through. A couple minutes longer, spooning the sauce over the fillets.
8
Remove from heat and transfer to a serving plate, spoon sauce over your fillets.
AuthorDartagnan
