INGREDIENTS

PROCEDURE

  • Pour Rao’s Lemon Cooking Sauce into a small saucepan.
  • Add 1/4 cup of Rao’s Extra Virgin Olive Oil and capers.
  • Bring to boil, reduce heat and cook for 2-3 minutes.
  • Remove from heat.
  • Add 6 tablespoons of butter and stir until butter melts and set aside.
  • Heat remaining butter and olive oil in a large frying pan.
  • Lay the fish into the pan skin side up and fry for 6-7 minutes.
  • Turn and fry for additional 5-6 minutes.
  • Plate the fish and spoon the sauce over it.

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