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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry. | 2. Meanwhile, lightly season both sides of each fillet with salt and pepper. | 3. Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely. | 4. Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside. | 5. Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes. | 6. Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly. | 7. Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper. | 8. Spoon sauce over the fillets and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caper	2	teaspoons	salt-packed	1.3187	0.2804	0.1353	0.0493
white fish fillet suggest mahimahi	4		firm	-	-	-	-
sea salt pepper			ground	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	2		minced	230.4	53.76	8.0	0.32
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
white wine	2/3	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
lemon			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.