dispatch from juneau: smoked alaska black cod dip

 

Ah, February.  That time of year where Alaska starts gaining daylight, the days get warmer and brighter, love is in the air, and the house is full of the comforting smells wafting from my little, tiny kitchen.  Simmering stews, roast chicken, corn casserole, homemade marinara…

Memories…so tender and sweet.  

Flash forward to present day reality check.  Relocate from Anchorage to Juneau.  Work looooong hours (holidays? weekends? what do these words mean?)  Attend 5,932,487 receptions.

Dinner these days either consists of (1) reception food, (2) hosted dinner food, or (3) half of a Newman’s Own pepperoni pizza, salad from a bag, and my beloved Trader Joe’s cookie butter. Oh, the difference a year makes.  A legislative session is not for the faint of heart, or the active cook.  Although twice I have managed to scramble eggs for myself!

I know, I know.  Chena Girl FAIL.

Since there are only so many bacon-wrapped scallops and crudite a woman can consume, I’m endeavoring to “up my game” in the kitchen down here in Juneau (which happens to be yet another tiny little kitchen so I feel right at home!)  Not only do I enjoy cooking, it’s cheaper than eating out, healthier, and a relaxing activity after a stressful day.  Chopping vegetables and searing meat are zen experiences for me.

One thing Juneau does well is seafood.  In my opinion, Alaska’s ocean bounty is second to none.  As I was browsing the offerings at a fantastic local shop, Jerry’s Meats and Seafoods, I came across a package of smoked Alaska black cod.  While wild Alaska salmon hogs most of the spotlight (and justifiably so), black cod is the unsung hero of Alaskan seafood.  Rich, meaty, and incredibly tasty, it might actually be my favorite Alaskan fish.  

One of my new pals here in Juneau made a delicious smoked black cod dip with cream cheese, chives, and brie.  Crazy, right?  Well, it was crazy delicious.  Except when I was home this weekend, I didn’t have any brie and I was hell-bent on using my smoked cod.  So I did what I do best:  I improvised!

There's nothing very fancy about this dip.  It's tasty and a bit unexpected (given that smoked salmon dip is the appetizer of choice at most Alaska parties).  The horseradish and hot sauce give it a little kick, while the lemon brightens the flavor of the fish.  And I love using fresh herbs whenever I can, especially when they are so plentiful in the grocery store no matter the season.  I happened to have all of these ingredients on hand, and you might as well.  If you don't, be courageous and feel free to improvise!  A tablespoon or two of grated onion would make a great addition if you don't have chives, and chopped fresh parsley would work well, too.

Smoked Alaska Black Cod Dip

1 lb. smoked Alaska black cod (also known as sablefish), skin & pin bones removed, and flaked
1/2 cup whipped cream cheese

1/2 cup mayonnaise

1 t. creamy horseradish

2 T. lemon juice

2-4 drops hot sauce

2 T. chopped fresh chives

kosher salt and freshly ground black pepper, to taste

Mix all ingredients except for the salt.  Depending on the saltiness of your smoked cod, you may not need much additional salt.  Chop extra chives to serve on top as a pretty garnish.  How easy is that?  While it's delicious served right away, it's even better to make it a day ahead of time to let the flavors meld together.  Serve on any plain cracker or saltines.  No fuss and delicious!

Enjoy!

xo h

herb-crusted alaskan salmon with roasted lemons

 

My friend Mera and I have been pals for nearly 10 years.  The story of how we met at a Halloween party, when Mera donned a giant paper mache hamburger costume that she and her mother made while Mera was in elementary school, has left an indelible mark on my heart and is mentioned in one of my favorite posts on this blog.  We've seen each other through love, heartbreak, new homes, new jobs, children (hers), and puppy terror (mine). 

 

Mera and her best friend Katie recently started a new blog called Red House West (they both have red houses, one in Oregon and one in Alaska.  How cute is that?!) which contains wonderful, inventive, budget-friendly design ideas and projects for the home.  I love it, and it's getting a ton of online buzz. 

 

Look!  It's me!  In the kitchen!  Credit to Mera for the beautiful photos, and the beautiful apron she made for me.  LOVE.

 

Initially, we hatched a plan to do a blog post together while I was scouring a local furniture store for new bedroom furniture.  After texting her several pictures of different pieces, I was hoping she would just tell me what to buy and then design my bedroom for free.  And frankly, I'm still hoping she will do that. 

 

But Mera had a different idea, and invited me over to cook a Summer Solstice dinner last weekend featuring an Alaskan staple: frozen Alaskan salmon.  And even made me a beautiful new apron to mark the occasion, which now holds the top spot in my extensive apron collection (formerly held by the apron her mother-in-law Katy bought for me.  A girl never has too many aprons, or too many shoes.  Amen.)

 

For the record, I will continue to pester Mera for free design advice on my bedroom.  For now, I give you the recipe for the most perfect company-friendly salmon you will ever make.

Deciding what to make for our Solstice dinner was easy.  During spring and early summer, Alaskans engage in a traditional pastime known generally as Cleaning Out the Freezer.  Many, if not most, Alaskans pack their freezers during the months of July and August with our abundance of red ("Sockeye") and silver ("Coho") salmon.  So naturally, when many of us still have large stocks of frozen salmon fillets in the months of April, May, and June, we go to work coming up with as many creative ways to cook salmon as possible so as to empty our freezers for summer's replenishing bounty.

 

Think Forrest Gump, but with salmon instead of shrimp.  Salmon skewers, barbequed salmon, salmon cakes, salmon salad, roasted salmon, salmon curry, grilled salmon, salmon dip...

 

A beautiful silver salmon fillet from the waters of Prince William Sound,
thanks to my Dad's boat and a great salmon run!

 

My sister Holly originally told me about this recipe.  She was looking for a fast, no fuss salmon recipe to serve for company.  Her guests LOVED it.  And it's no wonder why: it's packed with flavor!  The combination of tangy Dijon mustard, bright and fresh parsley and dill, and crunchy panko bread crumbs provides a perfect accompaniment to the unique, delicately-bold flavor of Alaskan salmon.

 

There are so many aspects of this dish that I appreciate.  For starters, it's easy, but it looks elegant and impressive.  These two qualities make it the perfect dish for entertaining.  In addition, it doesn't need to be served piping hot.  The salmon is just as delicious at room temperature, which simplifies timing for dinner parties.  And, like most recipes in my arsenal, the measurements are forgiving.  When making this, I don't even measure the mustard, the bread crumbs, or the herbs anymore (although I was a little heavy-handed with the parsley this time- I will use less and chop it more finely the next time I make it).

 

 

Just about the only thing you need to worry about with this recipe is the length of time it spends in the oven.  NO ONE likes overcooked salmon.  Not even people that think they like overcooked salmon.  (They just don't know any better.  Bless them.)  I used a rather thin fillet of silver salmon, and 15 minutes in the oven was perfect.  If you have a thicker fillet, say red salmon or King salmon, you may want to add on a couple minutes, or check the salmon by flaking it with a fork in the thickest part of the fillet after 15 minutes.

 

A rare action shot.  I'm toying with the idea of a Kickstarter campaign for a new camera.  Kidding (maybe).

The dinner was an absolute blast.  Credit to Mera's husband, Chester, for his incredible patience as we photographed nearly every aspect of the preparation.  It was so fun!  Mera's kitchen, which they remodeled several years ago, is a dream to cook in.  So much space!  So much light!  So many nice kitchen appliances!  And did I mention the SPACE?  My God, I've been cooking in a postage-stamp of a kitchen for far too long. 

 

 

I had a difficult time editing out any of the pictures that Mera sent to me, so I didn't.  Those of you who have been fans of Chena Girl Cooks for some time now (bless you!) may be overwhelmed by all the photos!  Ol' Heidikins usually just picks a couple of the photos that turn out best and calls it a day.  But this was a special post, and deserved special photographic attention.

 

We served our salmon alongside (1) whole wheat couscous that I spiked with parsley, dill, lemon zest, olive oil, and plenty of salt & pepper, and (2) a salad with roasted beets and goat cheese gorgeously made by Mera's hubby Chester.

 

I really hope you try this recipe and leave your comments below!  And I'd love to hear about your favorite salmon recipes, too.  I'm always looking for new, creative ideas for preparing Alaska's most perfect food.  Who knows, maybe it will appear on the blog one day soon.  More importantly, it may grace my table!  Because I still have several fillets of frozen salmon to cook before fishing season begins.  Happy cooking!

 

Herb-Crusted Side of Alaskan Salmon with Roasted Lemons

(Adapted from Martha Stewart)

 

1 side of wild Alaskan salmon (about 2-3 pounds- I used a silver salmon fillet), pin bones removed

1/4 cup panko breadcrumbs

1/4 cup finely chopped fresh parsley

1 tablespoon chopped fresh dill

zest of half a lemon

1 tablespoon olive oil, plus more for drizzling lemons

Kosher salt and freshly ground pepper

1/4 cup Dijon mustard

2-3 lemons, quartered with seeds removed.

parchment paper

 

(1) Preheat oven to 475 degrees.  Toss panko, herbs, lemon zest, and 1 tablespoon of olive oil.  Set aside.

 

(2) Place salmon skin-side down on parchment-lined baking sheet.  Spread Dijon mustard on salmon, and sprinkle with salt and pepper.  Sprinkle herbed panko evenly on top, patting down gently.  Place lemons around salmon and drizzle with olive oil.

 

(3) Roast salmon for 15 minutes (or a couple minutes more for thicker fillets).  Once salmon flakes easily, it's done.  Transfer salmon to platter with lemons and serve.

 

Enjoy!

xo H

 

 

wild alaska salmon with chimichurri & roasted root vegetables

I'm a bit salmon obsessed of late, and for good reason.  You see, after an extremely successful fishing trip in Valdez's Prince William Sound, I'm a bit salmon-heavy at my house.  And frankly, that's putting it lightly.  It comes down to this: if I don't eat all this salmon, I can't fit anything else in my freezer.  No ice cream.  No frozen pizza (Newman's Own Pepperoni- my favorite!)  None of those frozen balls of cookie dough I buy from every kid's fundraiser (delicious frozen little balls of dough...why bother baking them?) And no room for any wild Alaska game that I beg, borrow, and steal from friends and coworkers to round out my food supply for the winter.

Yes, I KNOW there's a Fred Meyers around the corner from my house.  That's not the point. 

I just like having a lot of food IN my house.  It's hard-wired in my DNA.

So when my friend David from Alaska Public Media contacted me about another interview for public radio, I knew exactly what to make.  Our conversation went something like this:

David: "I'm thinking of a fall theme.  How about soup?"

Heidi: "Great!  But we're going to have salmon."

David: "Pot roast is great, too.  But I love soup."

Heidi:  "Awesome.  Salmon it is!"

Good thing David's a good sport, and loves salmon. 

We traveled to a local farmers' market to gather up beautiful, freshly-harvested vegetables for roasting along with the salmon.  The market was spotted with jewel-colored carrots, beets, and potatoes.  I said to David, "You eat with your eyes first!" and gathered up my colorful crop.

Back at my house, I scrubbed, sliced, and seasoned away in my tiny little kitchen, while chatting with David and cursing at Milo for constantly squeaking his toy at David's feet.  By the time we finally sat down to eat what I had concocted, I had forgotten the mic was even there.  Three hours after we meet at the farmer's market, I sent David home with dinner for his wife. 

It was really fun.

And you know what's the kicker?  This just may be one of the best salmon meals I've ever made.  The salmon and the veggies are delicious on their own, but the chimichurri sauce added an intense burst of flavor, while also tying the entire dish together.  And for me, nothing says fall like a pile of sweet, tender, carmelized roasted root vegetables, at the peak of their freshness when the thermostat starts dipping and the leaves begin to fall.   

(You can listen to Chena Girl on the radio here!)

Alaska Salmon with Chimichurri Sauce

Serves 4

For the chimichurri sauce:
(Adapted from Simply Recipes)

1 cup (packed) fresh flat leaf Italian parsley, stems removed
3-4 garlic cloves
2 tablespoons fresh Oregano leaves (or 1 teaspoon dried)
1/2 cup olive oil
2 tablespoons white or red wine vinegar
1 teaspoon salt
1/4 teaspoon red pepper flakes
a few grinds of black pepper 

For the salmon:
(Adapted from Barefoot Contessa)

Four wild Alaskan salmon fillets, skin and pin bones removed (about 4-6 ounces each)
olive oil
kosher salt
a few grinds of pepper

Preheat the oven to 425 degrees.

Place all ingredients for the chimichurri sauce in a food processor and pulse until just combined- you still want the sauce to retain a "chunky" look.  If you don't have a food processor, finely mince the herbs and garlic and toss with the other ingredients.  Set aside while salmon is cooking.

Heat a dry oven-proof nonstick skillet over medium-high heat.  Rub each of the salmon fillets with olive oil and sprinkle liberally with salt and pepper.  When the pan is hot, place the salmon presentation-side down (usually the top of the fillet) and let sear without moving them for two minutes.  Turn the fillets over and place the pan in the oven for 4-5 minutes, or until the salmon is cooked but still a little pink inside.  DO NOT OVERCOOK THE SALMON.  Best to err on the side of rare!

Top each salmon fillet with a little chimichurri sauce and serve.

Roasted Root Vegetables

Serves 4

8-10 small carrots
2 medium beets of any variety, peeled and sliced into 8 wedges
4-6 small red and yellow waxy potatoes

This recipe is more of a method than an exact science.  You can use any combination of root vegetables.  I particularly love using sweet potatoes and parsnips, and will often throw in butternut squash as well. 

Start by preheating your oven to 425 degrees. 

Scrub veggies well.  Peel the beets and slice into 8 wedges each.  Leave the skins of the carrots and potatoes on if you prefer- I certainly do.  Cut stems and roots of carrots and leave whole if they are small, cut in half if they are big.  Cut potatoes into rough 1 inch cubes. 

Place all the veggies on a baking sheet.  Make sure you only have enough veggies to cover a single layer without overlap- this way the veggies roast instead of steam. Toss all veggies with one to two tablespoons of olive oil, a heavy pinch of kosher salt (about 1/2 teaspoon) and several grinds of fresh black pepper.  Bake for 30-35 minutes, turning once about halfway through.  Finish with a final dash of salt (I love sel gris!) if you prefer, and serve HOT!

Enjoy!
xo H

Charred Sugar-Crusted Wild Alaska Salmon

As a Top Chef (read: Tom Colicchio) fan , I was completely thrilled to see the Top Chef crew (Tom Colicchio) in Alaska in its latest episodes.  The "cheftestants" (and Tom Colicchio) couldn't say enough nice things about our seafood.  I mean, we Alaskans already know that our seafood is the best in the world.  But we still like hearing nice things about us.

Especially when these words are uttered from the mouth of Tom Colicchio.  I heart him.

 

 

I love ALL Alaskan seafood.  Halibut, cod, scallops, spot prawns, king crab...the list goes on.   It is THE BEST in the world.  But for my money, nothing compares to delicious, healthy, and sustainable wild Alaska salmon.  Some of my favorite childhood memories involved a boat, a river, and a fishing pole with a fighting salmon at the other end of the line.  

 

For many years, my Dad would haul my mom, us three rugrats, and our boat down the Richardson Highway south to the Gulkana River to fish for king salmon.  While my classmates were heading to Disneyland, SeaWorld, and the Hawaiian shores, my family had more rustic (and budget-friendly) adventures to look forward to during the summer months.  Never one to take the easy road, my Dad took camping very seriously.  So he'd load us into the river boat and we'd travel up river until Dad found the perfect fishing hole near a flat, sandy beach to set up our COMPOUND.

 

No joke.  Our annual Gulkana fishing trip required no less than four tents: one for the parents, one for the kids, a mosquito tent for cooking, plus a "shower tent," which was nothing more than a blue tarp Dad propped up for privacy with a fancy (i.e., not fancy) solar shower.  It was like showering under a leaky faucet, but it was far better than going without a shower for 6 days.

 

For most people, tent camping in a campground is an adventure in itself.  But our annual family camping trips on the Gulkana were another level of "roughing it."  You won't find picnic tables randomly scattered in the Alaska wilderness, so my dad would prop up a piece of plywood on dead trees to use as a table.  Dining at the river compound was always a treat.  Breakfast consisted of eggs, hashbrowns, and bacon on some days, while on others we'd fight over who got to eat the box of Fruit Loops from the cereal variety pack.  Dinner might be chili dogs or Dinty Moore beef stew, in the event the fish weren't biting.  

 

But when they were, we'd eat like Kings.  Alaskan kings, to be exact. 

  

As a kid, you never really know how good you had it.

 

As an important aside, we Alaskans have a bone to pick- literally and figuratively- with farmed salmon. I'm no expert on the subject, but I know enough to never want to eat the stuff. Farmed salmon is full of toxic PCBs, and farming methods pollute the environment and endanger wild fish.   In a word, it's unnatural.   And don't even get us Alaskans started on "frankenfish," or genetically-modified salmon.  Eww icky eww eww.
 

Wild Alaskan salmon, on the otherhand, is totally natural, delicious, and sustainable. 

 

 

If you live in Alaska, need I remind you just how lucky we are to live here?!  Our majestic mountains, tranquil lakes, and rushing rivers full of salmon.  After 34 years, I'm still blown away by the beauty of my home state.  

 

If you don't live in Alaska, you should come visit, either by plane or by making a trip to your local grocery store.  Pick up some wild Alaska salmon and make this dish.  Serve it along side some rice and grilled veggies.  Your family, and Alaska, will thank you!

 

 

 

Charred Sugar-Crusted Wild Alaska Salmon

 

(Recipe adapted from Alaska Seafood Marketing Institute)

 

For the sugar rub:

2 tablespoons sugar

1 tablespoon chili powder

1/2 tablespoon paprika

1/2 tablespoon ground cumin

1/4 teaspoon dry mustard

sprinkle of cinnamon

1 teaspoon fresh ground black pepper

1/2 tablespoon kosher salt

 

4 to 6 skinless wild Alaska salmon fillets (about 4-6 ounces each)

2 tablespoons canola or vegetable oil

 

(1) Remove the pinbones from the salmon fillets (I use little needle-nose pliers, but tweezers also work).  Generously coat one side of each fillet with the dry sugar rub. 

 

(2) Heat oil in a large non-stick pan over medium-high heat.  Place fillets seasoned side down in the skillet and cook for 1-2 minutes (charred is good...burnt is bad).  Turn each fillet over, reduce heat to medium, and cook for 2-6 minutes more.*

 

(*NOTE: How long salmon needs to cook depends on how thick it is.  My thin fillets took a total of only 4 minutes to cook, but thicker fillets can take 8 minutes or so.  Use a fork to flake and check the middle if you're not sure.  If you purchased quality wild Alaska salmon, I always err on slightly underdone than slightly overdone!)



Fishing for silver salmon in Seward, Alaska

Enjoy!

xo H

 

Red Snapper Puttanesca (and the Vacation From Hell)

It feels like 100 years since my last post! My apologies, although I do have an awfully good excuse and a story to boot. I recently came back from a trip to visit my sister's family in Oregon, and a visit to my parent's condo in Palm Springs. The first part of the trip went as planned, and as usual my time with Holly, Sam and my adorable niece Claire was far too short. (Except for the 8 back-to-back readings of 10 Little Ladybugs, which I could have done without.) 

Girls in the kitchen- me, Holly, and Claire

As for the second part of the trip...well, it read a little like a movie script for National Lampoon's Palm Springs Vacation (starring Katherine Heigl, the prettier, more famous version of me). The script goes like this: young woman seeks rest and relaxation after a grueling month working multiple weekends at the office. She arrives at her parents recently remodeled and presumably vacant condo, only to discover that someone has clearly been living there. As the drama unfolds, young woman discovers evidence of shady business at the condo. Young woman gathers up her stuff and heads to a hotel. Enter locksmiths, police, confiscation of illegal paraphernalia, cleaning crews, and alarm installation. Just as soon as it appears the worst is over, and the young woman might actually be able to salvage the last few days of her vacation and make it to the fantastic outlet mall 20 miles away, young woman's 86-year-old back goes out. And grounds her. In her hotel room. For the rest of the trip.


But WAIT...the antics don't stop there!  Upon the young woman's return home (hallelujah!), she discovers that the entire contents of her chest freezer are roughly the temperature of luke-warm water. For the young woman, who loves salmon fishing, and uses Costco as her neighborhood grocery store, and gets a thrill out of buying in bulk and freezing things for later use, well...you get the idea.


Sounds like a movie, right? Nope, that was my LIFE. Two weeks I'd rather forget. Although I did scrape together a happy ending with the generosity and kindness of all of my wonderful friends who have lent me a hand while I laid on the couch and watched them work.  Unfortunately, I had planned to work on so many posts from the comfort of a lounge chair next to the pool. Seeing as how I could only tolerate a sitting position for about 4 minutes at a time, that never happened.


As my back is nearly recovered from the trauma of vacation, I finally have an opportunity to post a delicious recipe that Holly and I made before the Vacation From Hell really began.  It's a recipe for Red Snapper Puttanesca inspired from a recipe for Cod Puttanesca in the wonderful cookbook Mother's Best, which is a collection of recipes from the woman behind Mother's Bistro in Portland (not to be missed!). It's also one of the best birthday presents my sister has ever given me.  This is a great healthy meal to make around the holidays when friends, family, and coworkers are shoving Mexican wedding cakes, homemade fudge, and peanut brittle in your face.

Puttanesca sauces are bold and delicious- full of tomatoes, capers, and olives. The word "puttanesca" roughly translates in Italian to "ladies of the night." Apparently, those ladies don't have a lot of time on their hands to shop at the grocery store, so they throw together sauces from pantry staples. Whether that's true or not is irrelevant. I just like the word "puttanesca." It's got a ring to it.  Say it over and over and you'll see what I mean.

Holly and I traveled to her local fish market and found some beautiful pieces of red snapper, but you could also use cod or halibut- any mild fish will do.  Just make sure you work with a thin fillet. If it's thick (as often halibut is) then you might have to finish the fish in the oven after browning on both sides to ensure that it's done, or slice the fillet in two.  Salt and pepper both sides of the fish, then dredge in the flour and shake off all the excess.  Saute in olive oil until golden brown, or about 3 minutes each side (don't overcook them!  Nothing tastes worse than overcooked fish).  I did this in batches so that I didn't overcrowd the pan, so I periodically added more olive oil as needed.

When the fish is done, put them on a baking dish and keep them in the warm oven until you're ready to serve.  In the meantime, using the same saute pan (you might need to add a little more olive oil) cook the garlic for about 30 second or so until it's just brown (overcooking garlic makes it taste bitter).  Add the tomatoes and a few grinds of pepper and cook for about 2 more minutes. 

Add the olives, capers, wine, and chopped parsley.  Turn up the heat to medium-high and cook for a few more minutes until the sauce is slightly reduced.  At this point, taste for seasoning.  My capers were so salty that I didn't need to add any salt to the sauce!

Remove the pan from the heat and, if you want, add the butter (this really adds richness to the sauce, but is not necessary if you'd rather leave it out).  Remove the fish from the oven and you're ready to eat!  I like to serve this family-style, so I piled the fish on a serving platter and spooned sauce over the top.

Top it with chopped fresh parsley and you've got yourself a beautiful dinner.  If you have extra sauce, put it in a bowl on the table for folks to spoon on themselves (it was so good I just started eating it with a spoon).  I loved this dish, and I think next time I'll try adding some anchovies and red pepper to the sauce for added flavor and kick. 

Serve this dish with rice or orzo pasta and sauteed spinach.  Delicious and healthy holiday fare!

Red Snapper Puttanesca
(adapted from Mother's Best: Comfort Food That Takes You Home Again)

4 (6-ounce) red snapper or cod fillets (about 1½ pounds)
1¼ cup flour
3 T.(or more) olive oil
1½ cups good-quality diced or chopped canned tomatoes (or two medium diced fresh tomatoes if they're in season)
5 cloves garlic, finely chopped
1/3 cup pitted kalamata or niçoise olives
2 T. capers, drained and rinsed
¼ cup white wine (I used pinot grigio)
2 T. butter (optional)
kosher salt and freshly ground pepper
Orzo and sautéed spinach, for serving

Preheat the oven to 200 degrees.  Sprinkle salt and pepper on both sides of the fillets.  Place saute pan over medium heat and add olive oil.  Dredge fillets in flour, making sure to shake off the excess.  Place in saute pan and cook to a golden brown, about 3 minutes each side being careful not to overcook them.  (If your fillets are on the larger side, do this in batches so you don't overcrowd the pan.  Just add a little more olive oil each time you cook a new batch.)

When the fish is done, place on an oven-safe baking dish and keep warm in the oven.

Add garlic to the pan (you may have to add a little more olive oil) and saute for about 30 seconds, or until it's just brown.  Add tomatoes and a few grinds of pepper and cook for about two minutes more.  Add capers, olives, white wine, and parsley (reserving a little for garnish).  Turn the heat up to medium-high and cook for several more minutes, or until the sauce has reduced a bit.  Once it's done, remove from the heat and stir in the butter.

Check for seasoning- capers and olives are often very salty, so you may not need any salt.  Remove fish from the oven, top with the sauce and a little more parsley.  Put leftover sauce in a bowl for the table.  Serve with rice or orzo pasta and a side of sauteed spinach. 

Enjoy!  xo H