simple grilled fish with lemon-caper butter sauce
I proved in the new year that I’m capable of following a “routine,” but because it’s me, that routine is still extreme. Sunday-Wednesday now I am the ultimate borecore: no alcohol, minimal refined carbs, 30 minutes of daily exercise, “reasonable” bedtime of midnight. In exchange, the wheels are allowed to come off Thursday through Saturday, and this weekend was particularly low traction: excessive cognac, two different mac n cheese experiments, un-stuffed shells, not-pictured nachos.
Part of why I appreciate this routine moment of debauchery is because it makes me infinitely more grateful for the routine recovery. You’ve gotta detox to retox, and retox to detox. This is for the detox part. This is probably the way I ought to eat all the time.
While I have probably 20 different non-recipe formulas for cooking white fish, this Piccata-like prep is one of the ones I reach for most: a little of my beloved smoked salt, black pep, grilled just to opaque and bathed in a very hands-off butter sauce with shallot, parsley, and briny lil caper bois at the end. Typically I pair it with quick pot of rice in the pressure cooker (with leftovers to make fried rice for lunch) and some lemon-dressed greens with pepper and that’s the show.
Which is to say, this is less of a “recipe” and more of an Idea. But a good idea is a good idea all the same.
RECIPE
The simplest grilled white fish, Italian style. Any white fish, like mahi mahi or halibut, can be topped with a bright Piccata-style shallot-y lemon sauce with lots of capers.
Effortful time: <10 minutes
Total time: 15 minutes
Serves: 2
YOU NEED
The fish
2 filets of meaty white fish, like mahi mahi, 6-8oz each
1 tsp. smoked salt, I use Maldon Smoked for all grilling and it truly is something special (yes, of course you can use regular salt)
Black pep to taste
2 tsp. avocado, grapeseed, or other high heat oil
Lemon wedges, for serving
The sauce
3 tbsp. of good-quality butter
1 small shallot, finely diced
1 tsp. capers in brine, un-rinsed
1 tsp. dried parsley
Juice from 1/2 a lemon
Pinch of salt
MAKE IT
Prep the grill. Get the grill to about 450ºF. Make sure the grates are clean, but you knew that already!
Prep the fish. Brush the fish with oil, or do as I do, and use a spray oil to evenly coat. Sprinkle with salt and a few cracks of pepper.
Grill the fish. Put the fish on the grill and grill for 3 minutes. (If yours has skin, start it skin side up—this allows the fish to grill on the more delicate side first without fully cooking through, with the skin-side touching the grill to prevent it from flaking apart when you try to remove it.) Flip carefully and cook for 5ish minutes more: you want mahi mahi to hit 130°F. Check the cooked temperature if you’re substituting another fish—cod, for example, has to be 140°F or so to be safe.
Make your sauce. During the 7-8 minute grilling window, make your butter sauce. In a small saucepan over medium heat, melt the butter. Add shallot and a pinch of salt and let fry gently before turning the heat all the way down. Cook until the butter is done foaming and smells amazing, 2-3 minutes. Add the dried parsley and capers, squeeze in the lemon juice, stir, and remove from heat.
Finish the fish. When your fish is done, remove it from the grill (I use a flexible fish spatula + a fork to get it all off in one clean piece) and plate it. Pour the sauce all over and squeeze the remaining wedges over each portion. I like to serve this with simple lemony greens and/or some fluffy warm rice.