Red Snapper with Lemon Caper Butter Sauce

  • Servings: 4


  • 3 tablespoons extra-virgin olive oil
  • Four 6-ounce red snapper fillets
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1 shallot, finely chopped
  • 2 tablespoons drained capers
  • 1/4 cup lemon juice
  • 1 tablespoon finely chopped Italian parsley

How to make this recipe

  1. In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Season the fish with salt and pepper. Add it to the skillet and cook over moderately high heat, turning once, until golden and cooked through, about 6 minutes. Carefully transfer the fish to plates and keep warm.

  2. Wipe out the skillet and add the remaining oil. Add the shallots and capers and cook over moderate heat until the shallots are softened and the capers are slightly crisp, about 3 minutes. Add the lemon juice and simmer until slightly reduced. Add the butter and whisk until incorporated. Season with salt and pepper and stir in the parsley. Spoon the sauce over the fish and serve right away.

Contributed By Published September 2013

Related Video

More Videos
Ludo Lefebvre’s Ultimate Sole Meunière

502198 recipes/nonmag-04-03-red-snapper-with-lemon-caper-butter-sauce 2013-12-06T23:44:16+00:00 Grace Parisi spring|winter|french|4|fast|weeknight-dinner september-2013,grace parisi,red snapper fillets,lemon caper butter sauce,fast fish recipe,easy red snapper recipes,nonmag-04-03-red-snapper-with-lemon-caper-butter-sauce 502198

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5