Having a dinner party? Here's a terrific recipe that requires a little bit of work, but you'll see that it's absolutely worth it. Nicoise olives, capers, white wine and Dijon mustard are just some of the ingredients that come together to season this company's coming dish.
- 1 tbsp. whole black peppercorns
- 1/2 bunch fresh thyme leaves
- 2 cups dry white wine
- 6 medium shallots, chopped
- 3 cloves garlic, minced
- 1 bottle (3 ounces) capers
- 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
- 1/4 cup white wine vinegar
- 1 tbsp. Dijon-style mustard
- 2 sticks (1 cup) butter, cut into cubes
- 1/4 cup olive oil
- 1 tbsp. pitted Nicoise olive
- 8 fresh striped bass or sea bass fillets (about 6 ounces each), skin removed
- 1 tbsp. coarsely ground black pepper
- 1/4 cup canola oil
- 3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1 1/4 cups uncooked orzo pasta
- 4 tbsp. unsalted butter
- 2 finely grated lemon zest
- Fresh basil leaves
- Place the peppercorns and thyme into a square of cheesecloth. Fold the ends of the cheesecloth up and tie to secure. Heat the wine, shallots, garlic and cheesecloth bag in a 2-quart saucepan over medium heat to a boil. Cook until the liquid is reduced to about 1/2 cup.
- Drain the capers, and reserve about 3 tablespoons brine. Add the chicken broth, vinegar, mustard and reserved brine to the saucepan. Cook over medium heat until the liquid is reduced by one-half. Remove the cheesecloth bag. Slowly whisk in the butter.
- Pour the shallot mixture into a blender or food processor. Cover and blend until the mixture is smooth. Gradually add the olive oil during blending. Add 2 tablespoons capers and the olives and blend for 30 seconds.
- Heat the canola oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 8 minutes or until the fish flakes easily when tested with a fork, turning the fish over once during cooking. Remove the fish from the skillet and keep warm.
- Heat the vegetable broth in a 3-quart saucepan over medium heat to a boil. Add the pasta and cook for 10 minutes or until it's tender. Drain the pasta and return to the saucepanpan. Stir in the unsalted butter and lemon zest.
- Spoon about 1/3 cup pasta into each of 8 bowls. Top each with 1 piece fish and about 1/2 cup caper mixture. Garnish with the basil, if desired.