I am apparently on a fish kick, which often happens when the weather is warm and here in Seattle it is like summer! My current favorite thing is making light sauces to put on top of quick pan seared fish. The one I made tonight was so good that I am sharing it with you. I like to pan sear fish in a small amount of butter mixed with oil so that it doesn't burn. Then when it is done, I like to make a little pan sauce with various things. This sauce is made of hopped up tomatoes, lemon juice, capers and a little more butter. It is so delicious and would be good on so many kinds of fish. The fish in the photo are Mahi Mahi filets that I bought frozen from Trader Joe's. I think this sauce would also be good on Sea Bass or even Dover Sole. I served it with some Rice Pilaf and some Zucchini and it was such a lovely (almost) summer meal.
Fish with Tomato Caper Sauce
1 pound Fish Filets (I used Mahi Mahi) patted dry
2 Tablespoons Butter
2 Tablespoons light flavored Vegetable Oil
Salt and Pepper
2 additional Tablespoons of Butter
Juice of 1 lemon
3 ripe Roma Tomatoes, cut into small pieces
3 - 4 Tablespoons Capers, drained
1/4 teaspoon Sugar
Melt butter with oil in a large frying pan. Sprinkle the fish with salt and pepper on each side and then add the fish fillets to the pan and cook for about 3 - 5 minutes per side (thin fillets for 3 minutes, thick for 5 minutes). Remove to a serving tray.
Add additional butter to the pan and add in the chopped Tomatoes, Lemon Juice, Sugar and Capers. Cook until the Tomatoes start to soften. Pour over the fish and serve.
Five Element Analysis
Fish belongs to the Water Element and topping it with Tomatoes contributes the Fire Element. The Wood Element is represented by the Capers and Lemon Juice. The Metal Element comes in with the Rice Pilaf and I made sure the Earth Element was present by serving Zucchini as a side dish to make a perfectly balanced Five Element meal!