Here, she creates her own butter sauce with white wine and cream, and gives it an extra punch of flavor with fresh sage and lemon in the sauce. She serves the dish alongside a simple salad with a ...

Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley, and serve with lemon wedges.

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

Stir the cornstarch, broth, lemon juice and thyme in ... Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

there is a risk of the sauce becoming slightly bitter if the lemon slices are left too long in the butter. To avoid this, you can use just the juice and zest of the lemon and skip the slices ...

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve.

Hold the garlic and olive oil: This mellow new take on weeknight pasta features a mellow mix of brown butter, almonds and lemon. By Melissa Clark Lemon, olive oil and garlic are the foundation of ...