Preparation Info

Sautéed Fish with Mustard Caper Sauce

Made With Our

Roasted Garlic Oil

Base $9.95
Item: 551004



  • 1/4 cup Stonewall Kitchen Roasted Garlic Mustard
  • 1/4 cup light cream
  • 6 Tablespoons bottled clam broth
  • 2 Tablespoons flat leaf parsley, finely chopped
  • 2 teaspoons capers, mashed
  • Whole wheat flour generously seasoned with salt, pepper and thyme leaves
  • 4 (5-6 ounce) fish fillets, skin on (such as red snapper, haddock, or talapia)
  • 2-3 Tablespoons Stonewall Kitchen Roasted Garlic Oil



  1. Blend Roasted Garlic Mustard, cream, clam broth, parsley and capers together in a small bowl. Set aside.
  2. Place seasoned flour in a flat dish and coat snapper fillets on both sides.
  3. Heat oil in a large, heavy skillet over medium-high heat. Add fillets flesh side down and sauté over medium heat until lightly browned, about 3 minutes.
  4. Turn fish with a long metal spatula, and sauté second side for 3 minutes. Transfer to a heated platter or plates while finishing sauce.
  5. Wipe out skillet if there are burned bits. Pour in mustard cream mixture, bring to a boil and allow to reduce briefly. Spoon over fish and serve.