I make a lemon-butter-caper sauce for white fish that is really tasty:
Marinate fillets in lemon juice and cointreau. Finely mince shallots, sautee in butter, remove shallots from pan. Add fillets, sautee until not quite done (they keep cooking after you remove them!). Remove from pan and keep warm. Deglaze pan with a little champagne vinegar, lemon juice and dry white wine. Plate fish, pour thickened lemon butter sauce over fish and sprinkle room-temperature or warm capers over top. Garnish with cilantro. Serve with rice and fresh steamed veggies.
If you want something more zesty, try baking the fish in a spicy tomato-olive sauce. There are numerous recipes for this from Mexico and the mediterranean.
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Marinate fillets in lemon juice and cointreau. Finely mince shallots, sautee in butter, remove shallots from pan. Add fillets, sautee until not quite done (they keep cooking after you remove them!). Remove from pan and keep warm. Deglaze pan with a little champagne vinegar, lemon juice and dry white wine. Plate fish, pour thickened lemon butter sauce over fish and sprinkle room-temperature or warm capers over top. Garnish with cilantro. Serve with rice and fresh steamed veggies.
If you want something more zesty, try baking the fish in a spicy tomato-olive sauce. There are numerous recipes for this from Mexico and the mediterranean.