White Wine Shallots Sauce With Lemon And Capers Recipes

WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS

White Wine-Shallot Sauce With Lemon and Capers image

Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.

Provided by Sandi From CA

Categories Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
3 medium shallots, minced (about 1/2 cup)
1/4 dry white wine
1/2 cup low sodium chicken broth
3 tablespoons light cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
salt and pepper

Steps:

Combine oil and shallots in small saucepan over medium-low heat.
Cover and cook, stirring occasionally, until softened, about 4 minutes.
Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
Season with salt and pepper to taste and serve over sauteed or pan-fried fish.

COD WITH HERBED WHITE-WINE LEMON SAUCE

Cod with Herbed White-Wine Lemon Sauce image

This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

1 medium shallot, finely chopped
1 cup dry white wine
2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
6 tablespoons unsalted butter, cut into small pieces
1/4 cup capers, roughly chopped
1 teaspoon salt
Freshly ground black pepper
1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
4 (about 6 ounces each) codfish fillets

Steps:

Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS

White Wine Shallots Sauce With Lemon and Capers image

I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.

Provided by Dr. Jenny

Categories Sauces

Time 13m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 teaspoons olive oil or 2 teaspoons canola oil
2 large shallots, diced
1/2 cup dry white wine
1/2 lemon, juice of
4 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh parsley leaves
salt and pepper

Steps:

Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
Add wine and lemon juice, increase heat to high, and bring to a boil.
Boil until reduced to 3/4 cup, 3-5 minutes.
Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
To serve, stir sauce to recombine, and spoon over your cooked fish.

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