Wine Capper and Lime Fillets Recipe
Pour one cup of favorite white wine into small saucepan, simmer on medium to high heat and let it boil for about 5 minutes to reduce wine. Now add 1/2 stick of butter, capers, shallots or chopped green onions, about one table spoon of each. Squeeze the juice of one large lime into the sauce and simmer on low heat for a couple of minutes. While you wait, smash most of the capers using the back of a fork as they simmer in the wine sauce. Next, turn off your sauce and prepare your fillets. Season fillets with salt, pepper and dried dill weed. Put fillets skin side down onto aluminum foil and place onto a cookie sheet. Bake at 350-375 for about ten minutes depending on thickness of fillets. When fully cooked, place fillets onto a dinner plate and pour sauce over each fillet. Serve with rice and a fresh cooked vegetable.
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