6 groper steaks (or any large fish steaks, about 7 inches across)
6 cloves garlic, crushed
Juice of 3 lemons
4 Tbsp butter
1 onion, sliced
1 cup white wine
1/2 cup capers and brine
Freshly ground black pepper
1/5 packet karengo flakes

Smear the garlic over the steaks, cover with lemon juice and leave to marinate 1 hour. Melt butter in very large skillet or use a small pan and do fish in two lots, keeping the first lot warm in oven while cooking the second.

Saut the fish in the butter 5 minutes each side, remove from pan, keep warm. Add onion to pan and saut for 5 minutes. Deglaze pan with wine, reduce by a third, add capers, pepper and karengo. Simmer 2 minutes. Pour over fish, serve with sauted potatoes.