Friday, October 15, 2021

Capt. Rapps’ “Off the hook” Snapper with lemon butter caper sauce

Submitted photos

Submitted photos

By Capt. Pete Rapps

This is my version of a tangy, buttery, lemony Piccata caper sauce on a crispy seasoned Snapper fillet, served on a bed of fried spinach and rice. It works well with any fish fillet. I especially love it with Tripletail or Trout, too! Yumma! If that doesn’t get your mouth watering you must already be 6 feet under! This simple version can be prepared in just 15 minutes so go catch you some Snapper and get cookin it up!


  • 2 – 4 Medium Snapper fillets
  • ¼ cup olive oil
  • ¼ cup capers
  • ½ cup flour
  • 2 TBS Captain Rapps Naples Steak Quake Seasoning
  • 1 Lemon
  • ½ stick butter
  • ½ cup chicken broth
  • 1 bag fresh spinach
  • 2 Tbs Chopped Garlic
  • 2 Eggs


Cook your favorite rice and put small amount on each plate. Then pan fry fresh spinach with 1 tbs of chopped garlic and olive oil just until it wilts. Put spinach on top of rice on plates. Put flour and Captain Rapps’ Naples Steak Quake seasoning in a medium bowl. Scramble eggs in separate bowl. Dip fillets into the flour, then egg,



then flour again. Heat olive oil and fry on medium heat until fish flakes with a fork and is crispy on the edges. Remove from pan and put on top of spinach on plates. Now use the same pan that has a little olive oil leftover in it to cook your sauce. Add 1 tbs. chopped garlic, capers, and butter. Cook on medium for about 4 minutes. Then add chicken broth and juice from one lemon and cook for another minute. Spoon a nice amount of the lemon butter caper sauce over the fish, spinach, and rice. Now that’s off the hook!

Capt Rapps has been fishing the Chokoloskee area for just over 20 years. He offers expert guided, light tackle, near shore, and backwater fishing trips in the Everglades National Park, and is happy to accommodate anyone from men, women, & children of all ages, experienced or not, and those with special needs. Pete is extremely patient and loves to teach. You can book a charter right online 24/7. See his online availability calendar, booking info, videos, recipes, seasonings, and first class web site at or call 239-571-1756.


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