Prep 5 mins
Cook 5 mins
Being raised in the Pacific Northwest we had access to every fish you can imagine. My sister (fabulous cook) learned early on that KISS is the best rule when serving fish! The sauce is light, yet full of flavor.
- 4 (6 ounce) boneless fish fillets, your choice
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 tablespoons unsalted butter
- 2 teaspoons balsamic vinegar, use the good stuff
- 1 1⁄2 teaspoons capers, rinsed and drained
- 1 tablespoon fresh parsley, minced
- Preheat broiler.
- Line baking sheets with fillets.
- Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
- Season with salt and pepper.
- Meanwhile, in small saucepan, melt the butter over low heat.
- Add vinegar and capers. Heat through.
- Remove from the heat. Stir in the parsley.
- Plate the fish.
- Spoon a little sauce over each fillet.
Wow. This was SO good. I made double the recipe, placed yellowtail on angel hair pasta, and drizzled this sauce over both. The fish was a little fishy. Normally my boyfriend won't eat fish that's fishy at all, but he ate fishy fish because this sauce was soooo good. I had everything on hand except for the parsley, so I just left it out.
A nice buttery caper sauce, drizzled over tilapia....yummy dish! Thank you CaribbeanQueen!
I am sorry but this dish did not turn out very good for us. I used flounder and it was very soft. The sauce could not save this fish but the sauce was just OK. Thank you.