This is quite tasty. Could even make without Capers if you don't have them in your fridge. BUT, be sure to pull the sauce off the heat for a few minutes to cool before adding lemon juice. My sauce curdled because I added the lemon juice when it was still too hot. Didn't ruin it, but wasn't smoothy & pretty sauce!
I tried this recipe tonight. I also used FF Half & Half. It was good, but the sauce never thickened in the least little bit. I don't know if it was because I didn't use heavy cream or not. Still a good recipe.
The cook time on this says 15 minutes, but after 40 minutes on medium heat the sauce had barely reduced. I thought perhaps a little more heat was needed, but at '7' out of '10' on my stove it curdled almost immediately. This sauce may or may not be good when prepared correctly, but the instructions given are clearly not correct.
Love this recipe ! Family fav :)
Like the recipe concept, wanted to use capers. Will not use cream but just thicken the chicken stock with cornstarch and add other ingredients.
Lovely indeed! I highly recommend this recipe.
Loved loved loved this recipe. 5 out of 5 liked this one at my house. I can't wait to make it again.
very very very good!! didn' t change a thing!! thanks spatchcock!!!
My family really enjoyed this sauce. i liked that it enhanced the plain Mahi Mahi with a strong garlic flavor. I may not have reduced it enough as it was pretty runny, but perfectly delectable nonetheless.
Prepared 1/2 recipe for DH and me. Can't say it was good enough to make again - but OK for dinner tonight. The sauce just looks "curdled" -- and did not add much flavor. I STILL have 4 Mahi Mahi fillets to go, so will search for other preps. Janey