The USC Mann School is creating a second volume of its popular Community Cookbook, featuring treasured recipes and reflections from faculty, alumni, staff, students and friends of the School.
We are now collecting recipes that will delight the palate and support well-being. Let’s cook up something wonderfully nourishing together!
Fish with Lemon-Caper Butter Sauce
Recipe by Philippos Papadopoulos
MS Regulatory Science ’20, and Culinary Institute of America Graduate
Ingredients
- 12 portions fresh white fish (grouper, sea bass or skate wing)
- Extra-virgin olive oil
- 4 tablespoons capers
- 1 cup chopped shallots
- 2 lemons, zested and juiced, plus additional lemon juice for serving
- 2 cups white wine
- 2 sprigs fresh thyme
- 2 tablespoons finely chopped parsley
- 1 bay leaf
- 10 ounces (2 ½ sticks) cold butter, diced into cubes
- Salt and pepper
Preparation
For the sauce, add 1 tablespoon olive oil to a frying pan and fry the capers until crispy. Set aside. Combine shallots, lemon zest, lemon juice, white wine, thyme, parsley and bay leaf in a saucepan over medium-high heat. Bring to a gentle boil and cook until volume is reduced by two-thirds. Add cubes of
butter one at a time, whisking constantly. Once butter is melted, season sauce with salt and pepper to taste. Remove from heat. Strain for a smooth consistency. Keep warm while grilling fish.
Bring grill to medium-high heat. Season fish with salt and pepper. Brush grill with a paper towel dampened with olive oil. Cook fish until grill marks are set, 4–5 minutes. Flip and cook another 3–4 minutes until internal temperature reaches 145°F.
Spread lemon-caper butter sauce on a platter and add grilled fish, with more sauce and lemon juice available on the side.
Ideally served with fingerling potato puree, horta (Greek-style greens) and herbed barley.