Salsa de mantequilla y limón para pescado

Ingredientes

• 4 white fish fillets (about 6 oz each), such as cod, tilapia, or flounder
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 3 tablespoons fresh lemon juice (about 1–2 lemons)
• 1 teaspoon lemon zest
• 1/4 cup low-sodium chicken broth or dry white wine
• 1 tablespoon capers, drained (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Preparación

1. 1

   Pat the fish fillets completely dry with paper towels. Season both sides with salt, pepper, and paprika.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

3. 3

   Add the fish fillets and cook for 3 to 4 minutes per side without moving them, until golden and cooked through. Remove and set aside, tented loosely with foil.

4. 4

   Reduce heat to medium. Add butter to the same pan and let it melt slowly until it begins to foam.

5. 5

   Add minced garlic and stir for about 30 seconds until fragrant and just barely golden.

6. 6

   Pour in the broth or wine and scrape up any browned bits from the bottom of the pan. Let it bubble for 1 minute.

7. 7

   Add lemon juice and lemon zest. Stir and let the sauce simmer for 1 to 2 minutes until slightly reduced. Add capers if using.

8. 8

   Taste and adjust salt. Spoon the sauce over the fish, scatter fresh parsley on top, and serve immediately.