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1.3 pounds of Pacific grenadier fillet
Dry white wine
Bouillon paste or powder
Using a vegetable peeler, spiralizer, or mandoline, cut the zucchini into noodles, sauté in a little olive oil until soft, drain in a colander and then spread them in the bottom of an oven proof serving dish.
Rinse the fillets, pat them dry, sprinkle with salt and pepper and cut them into pieces small enough that you can move them around with your tongs without fracturing the delicate meat (3-4" works well).
Heat 2 Tablespoons olive oil in a frying pan. Dredge the fish in flour, shaking off excess, and brown the fillets for a minute or two on each side until just done. Don't crowd the pan, and as you finish each batch, move them over to the dish with the zucchini.
When all the fish is done, add 2 Tablespoons of butter and 2 Tablespoons of flour to the pan and stir for a couple of minutes, then add a small glass of wine, a big handful of capers, the juice from 2-3 Meyer lemons, and the rest of the stick of butter. Cook while whisking until the sauce thickens.
Taste the sauce and add more lemon/butter/wine per your taste preference. If it needs salt (it usually does) try a little bouillon concentrate (vegetable or chicken) instead of plain salt - it's more interesting. Garnish with fresh parsley.