Ingredients
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1 T Rykoff Sexton® Capers
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2 oz. Charred Lemon Juice
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2 oz. Glenview Farms® Butter, browned
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1 tsp. Monarch® Dried Parsley
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1 ea. Harbor Banks® Barramundi
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6 oz. Cross Valley Farms® Green Beans
Preparation:
- Brown butter
- Sauté fish
- Sauté green beans
- Plate fish on top of green beans
- Add lemon juice, parsley and capers to brown butter
- Pour sauce over cooked fish
Recipe by Chef Robert Kaufman, Brands Sous Chef