Recipe by CaribbeanQueen
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.
Top Review by Celeste!
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.
- 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
Directions See How It's Made
- 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.