The simple sauce highlighting lemon and capers tastes great on almost any grilled fish. Swordfish or salmon are especially good choices. If you opt for a fish that's not tuna, adjust the cooking ...

Season the fish inside and out with salt and pepper. Place the lemon slices ... for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients ...

Roasting branzino whole with lemon and rosemary is ... serving with an easy caper-parsley compound butter that melts on the warm fish to become a sauce. Branzino — the Italian name for European ...

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve.

Add the white wine, lemon juice, capers, and salt and stir again ... Notes: If your grill is large enough you can make the ...

Robin Raisfeld & Rob Patronite In a small saucepan, combine the olive oil, parsley, onion, lemon juice, capers, garlic ... Rinse the gutted fish and pat dry. Brush both sides with two tablespoons ...

For the tartare sauce ... the capers, gherkins, shallot and herbs. Season with salt and pepper and sharpen with lemon juice. Place into a serving dish / newspaper along side the fried fish.