Originally Posted by marmalady
Wow, PSI - Great idea with the capers! Do you ever make a sauce with them, maybe just a little water to loosen, and some lemon juice/white wine?
Sometimes, I make a sauce in the pan. Drain out the fat, add a diced shallot, add more capers, deglaze with bit of wine or stock, add lemon, then thicken with butter.
Fish and capers just seem to go together and when the capers get flattened and crispy, they taste awesome. My mother did it this way and I always checked the frying pan for any capers she may have missed.