Fish with lemon and caper sauce from Williams-Sonoma Essentials of Mediterranean Cooking: Authentic Recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa by Dana Jacobi and Charity Ferreira

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Notes about this recipe

  • Eat Your Books

    Can substitute any firm white fish fillets for mahi-mahi.

  • Yildiz100 on September 26, 2017

    Good but pretty tart. I might add more butter or reduce the wine a bit next time. I almost didnt add the lemon zest out of laziness. So glad I used it because I did taste test before and after and it makes a huge difference. It really makes it a lemon sauce instead of just a sour sauce. I used cod because that is what I had. I wonder if I would have appreciated the aggressive lemon more if I were using meatier mahi mahi.

  • Aggie92 on June 01, 2014

    Yummy! Simple and easy piccata sauce, especially if you substitute brine-cured capers for the salt-packed ones. I used cod loins instead of mahi-mahi. Will definitely make this again.

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