White Wine-Butter Sauce with Capers

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Appears in Cook's Illustrated March/April 1995

This sauce matches quite well with fish and seafood. It is not a thick sauce; rather it bathes the fish with a light coating.

SERVES 4 (Makes about 2/3 cup)

TIME 10 minutes

WHY THIS RECIPE WORKS

When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than...

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