1/3 cup white wine or chicken stock
½ clove garlic, finely minced
1 tablespoon olive oil
1 tablespoon parsley, chopped
2 tablespoon capers, whole
juice of one lemon
½ teaspoon lemon zest
2 tablespoons of butter
filets of halibut or salmon, broiled or sautéed
Place the olive oil in a sauté pan over medium high heat. Add the garlic and cook for 30 seconds. Add the white wine or chicken stock and deglaze the pan by stirring gently to loosen the browned bits of garlic. Add the capers, lemon juice, lemon zest, and parsley and reduce by half. Finish with 2 tablespoons of butter.
Spoon the sauce over the filets and serve.