Lingcod with Brown Butter, Honey, and Capers
By Mark Bittman
This recipe was adapted from “The Minimalist; from Trash to Treasure” by Mark Bittman, originally appearing in The New York Times.
- 4 (6-8 ounce) lingcod fillets
- Flour, for dredging
- Salt and pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- ¼ cup honey
- 2 tablespoons capers, drained
- 2 tablespoons wine vinegar
- Chopped fresh parsley leaves, for garnish
Place a large skillet over medium-high heat. Place some flour on a plate, and season with salt and pepper. Put oil in skillet so that it coats the bottom well, and turn heat to high. When oil shimmers, dredge lingcod lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the fish in two batches.
Cook until the lingcod is nicely browned on one side, about 5 minutes, then turn. Cook on second side, adjusting heat so it does not burn, until it is firm to touch, approximately 3 minutes. Reduce heat to medium, and move fish to a warm platter.
Add butter and honey to skillet, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. Add capers and swirl them around, then pour sauce over fish. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. Garnish with parsley, and serve.
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