Fragrant sage, briny capers and sweet butter make for an excellent, vevelty butter sauce that, when drizzled generously, transforms simple cooked fish into an elegant main course.
- ¼ cup extra virgin olive oil
- ¼ cup drained capers, dried
- 2 tablespoons sliced fresh sage leaves
- ¼ teaspoon crushed red pepper
- 4 tablespoons butter
- Salt to taste
Make the Sauce
Heat the oil over medium heat in a medium skillet until shimmering. Add the capers, sage, and red pepper, and cook, stirring, until the capers open and are lightly browned, 4 to 5 minutes. Off the heat, add the butter and stir until melted.
Season and Serve
Season with salt and spoon over cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.