Striped Bass with Brown Butter, Lemon and Capers
Striped Bass with Brown Butter, Lemon and Capers By Andrew Zimmern
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Cooking tools:
- Grill
- Saute pan
- Serving platter
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring spoon
- Pepper mill
- Spoon
- Paper towel
- Stove
Ingredients
- 4 portions of striped bass filet, 6 or 7 ounces each is fine
- 2 tbsp olive oil
- A few tbsp minced parsley, chives and tarragon
- 3 tbsp salt pack capers, rehydrated, rinsed well and dried
- 2 tbsp lemon juice
- 6 tbsp butter
- 2 tbsp minced shallots
- Freshly ground white pepper
- Sea salt
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