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Ingredients

• 1 tablespoon whole black peppercorns
• 1/2 bunch fresh thyme leaves
• 2 cup dry white wine
• 6 medium shallot , chopped
• 3 clove garlic , minced
• 1 bottle (3 ounces) capers
• 1 3/4 cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon-style mustard
• 2 sticks (1 cup) butter , cut into cubes
• 1/4 cup olive oil
• 1 tablespoon pitted Niçoise olive
• 8 fresh striped bass or sea bass fillets (about 6 ounces each), skin removed
• 1 tablespoon coarsely ground black pepper
• 1/4 cup canola oil
• 3 1/2 cup Swanson® Vegetable Broth (Regular or Certified Organic)
• 1 1/4 cup uncooked orzo pasta
• 4 tablespoon unsalted butter
• 2 teaspoon finely grated lemon zest
• Fresh basil leaves (optional)

Description

Wild Striped Bass With Lemon Orzo And Caper Emulsion - The Huffington Post

Kitchen Daily