THE ALL AMAZING FISH SAUTÉ

IN CAPERS – OLIVES – WHITE WINE AND LEMON JUICE

Now, there is fish and there is fish. This is a dish that truly sets itself aside from the mainstream and, in its simplicity, brings one of the most incredible culinary experiences of the Mediterranean cuisine to enjoy in the comfort of your home.

To begin with, if you are cooking with the better half of your opinion or with a friend, make sure that you have a very good white wine: a good Chardonnay, Sauvignon or Semillon can do. Or you could go with a Pinot Grigio from Northern Italy or a Friulano - all amazing whites in their own virtue and a varied selection depending on your taste.

Crucial is at least two bottles of wine as above, a couple of wine glasses, at least, and the following ingredients so as to make this simple yet amazing dish:

Filleted Bonito Tuna or Mahi Mahi, the latter is preferable. However, the Bonito is also exceptional in its own right. About a pound and a half, yes, cleaned fillets. This amount will serve 4 people with trimmings.

About 4 to 5 ounces of baked Moroccan Black Olives. Make sure that they are not the ones in brine. If you are able to, search online, Taggiasche Olives. This is what I use here in Italy.

3 Ounces of Salted Capers, not the ones in that watery yuck. Make sure that these have been thoroughly washed before cooking. Now as you are reading all of this, you should be having your first glass of wine. Please make sure that it is aptly chilled and that you have nibbles to bring out the flavor.

A stick of butter, about 6 to 7 ounces, a large tablespoonful of plain flour and a couple of lemons and a good-sized clove of garlic that Count Dracula would be concerned about just at the sight of it.

Now, to start with, that first glass you had, by now, you should be on to the second. Yes, well, why do you think that I advised you to have two bottles of wine ready?!?!?! Anyway, going onwards, melt the butter at low temperature in a deep pan. Do not make it boil or burn. Not good if you do. Once this has been achieved, add the capers and the olives. Now if you have Taggiasche Olives, add some of the olive oil from the jar into the mix. A good trickle will doa Alternatively if you want, add some good olive oil to the Moroccan Olives in the jar and let sit for a week in a cool place.

Stirring the olives and the capers in with the garlic clove chopped up, as things start to bubble, add some white wine, about a glassful. Don’t be wasteful, as you will need to add more later, preferably to your glass, which by the way, you should be on your second or third by now. Just saying.

By Peter Capraro