>white wine garlic butter sauce with capers, lemon onion powder>fresh dill and parsley>cracked pepper
>>22009234looks good buddy preciate ya
What is the texture of capers? It looks good but I’d probably dial those back a bit
>>22009257they have a somewhat caper-esque quality to them.
>>22009257Kind of like waterlogged dried blueberries. They basically taste like little lemon balls.>>22009252Thank you. I fucked up the skin a bit by not using enough oil in the pan. Learned that a little bit of lemon goes a long way. Probably should have used half of what I did, but still very tasty.
>>22009279Thanks, I’ll try it. Basically my scampi sauce so I know I’ll like it.
>>22009287Can't go overboard on the garlic, bro.I've used the same sauce for Halibut, and it's even better for that.
>>22009234>garlic>onion powderYou have to be American. Look up sauce bercy for a simple proper sauce.
