Reply #3: Sounds like what you got were primo capers from that little island ..... [View All]

...... off the coast of North Africa and who's name escapes me cuz I'm old and forgetful.

Yup. Super Primo .... packed in salt. These are to run of the mill capers what Box-O-Wine is to a Lafitte Rothschild.

A recipe to showcase them would be hard to come by. No one does sauteed stuffed capers a la Ritz any more, sadly. I think Escoffier was the last guy to even try. :)

Here's a recipe that makes nice use of them in the sauce .....

Two whole fish, cut into filets and skinned. A bream or even a snapper would do nicely. We get red bream here and its good. Green Tail also works nicely. In a pinch, talapia will also do, but its a bit too firm for my taste.

Anyway, get a brown paper bag and toss in some flour, salt and pepper. Add the fish and shake it up to coat it. (Like shake'n'bake).

Put half olive oil and half butter in a frying pan. Heat it up. Add the fish (formerly) skin side down and saute until the down side is nicely golden (3-4 minutes). Turn carefully and brown the other side.

Turn the fish out onto a warmed platter, skin side down, and hold hot.

Don't wipe the pan. You want all that fond. Add more olive oil if need be and add a some drained capers (let's say 3 - 4 tbsp). Add an equal amount of pine nuts. Saute until the pine nuts start to go golden. Add some white wine (or whine if ya wanna). Maybe a 1/4 cup or so. Add some chopped fresh parsley, basil and oregano, to taste. (Note, no garlic in this one).

Allow the wine to reduce and the flavors to meld. Remove from the fire and add a pat or three of butter and stir it in. Taste and adjust the salt and pepper levels to taste.

Pour the sauce over the fish.

Eat.

Take bows.

Be sure to go gah-gah over the taste of those ******wonderful******* capers.

Ask DH if he liked the capers. No matter what he says, swoon over them. Near faints, if you can pull it off, will ensure the sale.