When we were in Mexico a few years ago, we had a chef prepare us a fresh fish with a lemon caper sauce and we decided that we would attempt our own version of the dish.  We have to admit that this dish turned out incredible. 🙂

Ingredients

• 2 Salmon Filets – about 3 inches wide
• 2 tbsp Vegetable Oil
• 4 tbsp Unsalted Butter
• 1 1/2 tbsp Capers – drained
• 1 Large Lemon
• 1/2 cup Flour
• 1/2 tbsp Garlic Powder
• Salt and Pepper to taste

Instructions

In a shallow bowl or plate, combine the flour, garlic powder, salt and pepper (we prefer to season the flour, but you can put the spices directly on the fish).  Heat the oil in a frying pan to medium heat.  Dredge the salmon in the seasoned flour and add to the pan, skin side down.  Cook the fish until the skin is crispy, about 4 minutes, and then carefully flip, flipping away from yourself to avoid splashing oil.  Cook until the fish is flakey, about another 4 minutes, and remove the fish from the pan to rest.  Discard excess oil, keeping the other pan drippings, and add the butter and capers and fry the capers over medium-high heat.  Remove the pan from the heat and squeeze the juice from the lemon into the pan and whisk together.  To serve, place the fish on the plate and pour the lemon butter caper sauce over the fish and enjoy.