Red Snapper and Caper Sauce

Sauce:

2 tbsp finely chopped shallots

2 tbsp white wine vinegar

2tbsp water

1 tbsp lemon juice

1 large egg yolk

2 tbsp drained capers

3 tbsp melted unsalted butter

Combine shallots, vinegar, lemon and water. Simmer, stirring occasionally till 2 tbsp remain. Transfer to a blender, add yolk and capers. Blend for 3 seconds. Add heated butter in a stream. Blend sauce till well combined. Add salt and pepper.

Sprinkle snappers with salt. Arrange in a non-stick skillet. Skin side up, top with a lemon slice.

Cook over a moderate heat, 8-10 minutes, tightly covered