- 2 teaspoon capers, drained and rinsed
- 4 tablespoons butter
- 1 small clove garlic, finely minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
In a small skillet, melt butter; add garlic, lemon juice, zest, and capers. Simmer over low heat for about 30 seconds. Stir in parsley. Remove from heat.
Makes enough sauce to drizzle over 4 tuna steaks, chicken breasts, or salmon fillets.