The fish truck pulls in around 1:00 and stays until 6:00. Just down the road, we can also catch the weekly Farmer’s Market. We are always working on new recipes using Olivia’s Croutons. I once had an entrée at a DC restaurant that has stayed in my memory. Here at my kitchen in New Haven, I have tried to recreate what I experienced. It’s not exactly the same, but delicious none the less. I hope you enjoy it.
Fast and flavorful!
Fish with Caper Butter and Olivia’s Croutons
¾- 1 lb fish of choice. I used Haddock and it was perfect.
1-1 ½ cups, slightly crushed Olivia’s Croutons, I used Butter & Garlic, but any flavor would be good.
½ cup diced onion
1 clove crushed garlic
2 Tbsp capers
2 Tbsp Olive Oil
2 Tbsp Butter
1 Tbsp Mayonnaise
Salt and Pepper to taste
Heat Olive oil in a heavy skillet over medium heat; add onion and garlic and sauté slightly. Clean and dry fish and brush with mayonnaise. Cover pieces of fish with crushed croutons and place in skillet to brown with onions and garlic. Turn fish when underside in nicely browned. Place sautéed onions on top of fish. If you are using thick filets of fish you may want to cover for a few minutes to cook through. Once fish is browned on both sides add butter, capers, lemon juice and any remaining croutons and cook for a few more minutes.
This recipe is so quick and easy. You can make it in 15 minutes, barely time to make rice! Serve with a nice green salad and use the remainder of your croutons!
Let me know how your fish dish turned out!