Whitefish & Capers
Whitefish & Capers
This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Ingredients
- 2-3 whitefish fillets, cut in half to make 4-6 pieces
- 1 tablespoon olive oil
- 1/2 cup white wine
- 3 cloves garlic, smashed and minced
- 1/4 cup unsalted butter
- 1 tablespoon capers, with juice
- black pepper, to taste
Instructions
- Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
- Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
- Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
- Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.
Notes
Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.
Adapted from an internet recipe.
The Real Person!
The Real Person!
I made this on 15 Nov 2017, absolutely brilliant, I got a wow for this from every family member that tried it. As written, I served 5 people, and as the photo shows, big sides as well, copycat rice a roni and a French dressing slaw. Perfect meal, the fish is another go to recipe for me, highly recommended.