Wine Capper and Lime Fillets Recipe
Pour one cup of favorite white wine into small saucepan, simmer
on medium to high heat and let it boil for about 5 minutes to reduce
wine. Now add 1/2 stick of butter, capers, shallots or chopped green
onions, about one table spoon of each. Squeeze the juice of one
large lime into the sauce and simmer on low heat for a couple of
minutes. While you wait, smash most of the capers using the back
of a fork as they simmer in the wine sauce. Next, turn off your
sauce and prepare your fillets. Season fillets with salt, pepper
and dried dill weed. Put fillets skin side down onto aluminum foil
and place onto a cookie sheet. Bake at 350-375 for about ten minutes
depending on thickness of fillets. When fully cooked, place fillets
onto a dinner plate and pour sauce over each fillet. Serve with
rice and a fresh cooked vegetable.
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