This recipe contains no butter! So if you want healthy fats with the flavor of the not-as-healthy fats, this is your recipe. And it’s REALLY easy. The marsala wine in the sauce adds a buttery-sweet flavor that compliments the capers very well. The result is the crisp flavor of the capers without the too-salty bite. A very balanced sauce.
1/3 Cup olive oil
1/4 C marsala wine
2 TB capers with brine
4 cloves of garlic rough chopped
1/2 bunch of parsley = 1/3 Cup chopped
salt & pepper to taste
12 oz grouper (4 small fillets or 2 large ones)
Heat pan to medium and put everything in but the fish. Saute for about 6 minutes until all the alcohol is cooked out of the wine. The garlic and parsley will have released their flavors fully.
Place fish fillets over parsley and cover the pan. Turn heat down to medium-low and let simmer. The fish will poach and steam in the sauce in about 6 minutes, depending on the thickness of the fillets.
Remove fish with slotted spoon then ladle sauce over fish to serve.
Wonderful with rice pilaf and a green salad.