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.
Ingredients
- 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
Directions
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.
Know Your Cook
Grace Parisi
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.
