Dear Judy Ludy:

I’m having a dinner party, and would like to make a light sauce to serve over fish; fyi…I’ll be pan sautéing the fish.

Can you suggest anything?

Signed:
A Fish Tale

Dear Fish Tale:

An excellent choice for a dinner party! If you’re pan sautéing the fish, the sauce will be a simple one, which is perfect for delicate fish.

First thing to do is remove the fish from the pan after you’re done sautéing, and set aside on a warming platter.

Then take the dripping that are left on the pan bottom, and turn the heat up to high. Add in about a 1/2 to 1 cup of vermouth or white wine, thus deglazing the pan, and let it reduce to half (how much liquid to add depends on how much sauce you would like). At this point, you can season it with salt, pepper, lemon juice and capers if you wish. Just remember, if you’re adding capers, don’t add too much salt, as the capers are salty enough. When it’s thickened, and you have it reduced to a where you want it, add in a tablespoon or so of butter and let it melt to give the sauce a nice shine. If you like, you could even add a touch of cream or half and half to give it another layer.

Pour over your fish and enjoy!