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Blue Hake with Hazelnuts and Capers
~adapted slightly from a Gourmet 2009 recipe~
Serves 4
1/2 cup hazelnuts
4 (6-ounce) pieces blue hake fillet
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons drained capers
1/4 cup chopped flat-leaf parsley
Finely chop hazelnuts in a food processor or by another means.
Pat fish dry and season with salt and pepper. Heat olive oil in a large heavy skillet over medium-high heat. Saute fish, turning once, until golden and just cooked through, about 8 minutes. Transfer to a platter.
Melt butter in skillet, then saute hazelnuts with garlic until nuts are golden brown, about 1 to 2 minutes. Add vinegar and water, scraping up any brown bits, then remove from heat and stir in capers and parsley. Season with salt and pepper to taste, spoon over fish and serve.
