Saucy Fish, Anyone?

We eat a lot of fish. Well, maybe not as much as some people who buy salmon fillets every week at the grocery store or whatever, but a lot more than we would if we weren't friendly with the world's most fanatic fisherman.

Mr. Jason provided us with a couple of large lake trout last night that A. filleted and presented to me. We had them for dinner. And I made my fall-back, no time to cook because the children are screaming (teething and lack of sleep) sauce to go with it. I will now share that sauce with you, should you find yourself in possession of a mild white fish that needs some livening up.

I almost wrote "jazzing up" there, but then I realized that sounds incredibly obnoxious and Food Network-y.

Anyway. Enlivening sauce. Yes.

In a microwavable bowl, put in two tablespoons butter (I use salted, but if you have unsalted, you can use it), about half a tablespoon of minced capers, and about a tablespoon of lemon juice. Plus pepper, if you want.

If you don't have lemon juice, use a bit of vinegar. If you don't have capers*, use more lemon juice. But it's really best with the capers.

Then you put in the microwave for about thirty seconds, until the butter is melted, stir it all up, and there you have it: sauce. For fish. That does not require a separate pan or multiple ingredients.

You're welcome.

* One of these days, when I completely lose my mind and I'm not chasing around after time-sucking children, I will try pickling nasturtium buds as a caper substitute. You can do that, you know. At least, that's what I hear.