Striped Bass with Brown Butter, Lemon and Capers
Striped Bass with Brown Butter, Lemon and Capers
Ingredients
- 4 portions of striped bass filet, 6 or 7 ounces each is fine
- 2 tbsp olive oil
- A few tbsp minced parsley, chives and tarragon
- 3 tbsp salt pack capers, rehydrated, rinsed well and dried
- 2 tbsp lemon juice
- 6 tbsp butter
- 2 tbsp minced shallots
- Freshly ground white pepper
- Sea salt
Instructions
Rub the fish filets with the olive oil, season with the salt and pepper.
Grill the fish over high direct heat for 10 minutes for every inch of thickness. When done, bring the fish to a platter to rest for a few minutes. I like to make sure the skin is nicely charred in spots before serving.
Place the butter in a small saute pan over high heat and cook until a nice nut brown color. Add the shallots and stir, add the capers and stir. Cook for 30 seconds and add the lemon juice. Pull from the heat, stir in the herbs and pour over the fish. Serve immediately.