Lemon-Parsley Sauce with Capers
enough for 4 servings
1 large shallot, minced
1/8 cup dry white wine
1/2 cup bottled clam juice
2 tablespoons lemon juice
1 tablespoon capers, rinsed
2 pieces lemon peel, each 1 inch square
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley leaves
Salt and ground black pepper
Follow a Master Recipe to cook fish (Sautéed Thin Fish Fillets, Sautéed Fish Steaks and Sautéed Salmon Fillets). Without discarding fat, set skillet over low heat. Add shallot; sauté until softened slightly, about 30 seconds. Increase heat to high, add wine, clam juice, lemon juice, capers, and lemon peel, scraping pan bottom with wooden spoon to loosen browned bits. Boil until sauce is reduced to 1/3 cup, 4 to 5 minutes. Add any accumulated fish juices and reduce sauce again to 1/3 cup. Remove pan from heat and swirl in softened butter until it melts and thickens sauce. Remove lemon peel, add parsley, and season with salt and pepper to taste. Spoon over fish and serve immediately.