I love this dish because you can use any fish you like, it is so easy and tasty.
So anytime you cook fish, make sure your pan is really, really, really hot. Otherwise the fish will stick to the pan. I was impatient and that happened to me. After you generously salt and pepper (I like to use white pepper on fish) sear the skin side in your HOT pan.
Be patient and let it cook and sizzle and you will end up with a nice crunchy crust. If you started out with a hot pan then it should be easy to flip. If you didn’t then be very gentle, use a good fish spatula if you have one, and unstick the fish from the pan. Cook for a few minutes, but not all the way through to make time for the sauce.
After the fish is cooked set it aside while you make your sauce. You can also make the sauce in a separate pan if you are worried you may over cook the fish. Add the garlic, then capers and let them sizzle. Add your wine and let it bubble. Once it is has bubbled for a few minutes, add the butter. At this point you can add the fish back to the pan. Tilt the pan to the side and with a spoon drown the fish with the sauce. Continuously repeat this step for a few minutes. This will make the fish very happy and moist.
Or if you cooked the sauce in a separate pan, just pour it right over your fish and enjoy. I usually add tomatoes to the sauce as well, but didn’t have any this time.
I served roasted potatoes and salad with it. I love this sauce so much I actually licked my plate. Good thing I don’t behave like this when we go out.
Mackerel with White Wine, Caper Butter Sauce
prep and cooking time about 15 minutes
2 mackerel fillets
1 garlic clove thinly sliced
1 tablespoon capers
1/2 cup white wine
2 tablespoons butter
1/2 tomato small dice – optional
Salt and pepper fillets evenly. Heat saute pan very well and then add enough olive oil to cover the surface of your pan. Place skin side gently into the pan and sear for about 5 minutes or until crispy brown. Flip the fish over and cook for another 2-3 minutes. Just before it is cooked all the way set aside.
Use the same pan and add garlic slices and capers. Cook for a minute but do not let the garlic burn. Add wine and deglaze the pan. Let the alcohol cook out for a minute or two and then add butter. whisk the butter into the sauce and add the fish back to the pan. Tilt the pan and drown fish with the sauce repeatedly. Once completely cooked serve.