Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
- Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
- To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 14 grams, Sodium 1090 milligrams, Sugar 0 grams, TransFat 1 gram
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