I can’t get enough capers right now. I’ve made this amazing butter and used it on tilapia, potatoes and cauliflower. The rich butter, briny capers and onion-y chives make simple cauliflower an entree. Here, I pan-fried two tilapia filets in clarified butter and then top with the caper butter….that’s right lots of but-tahrrrrrr. I can’t wait to try it on a baguette, fried eggs and mussels. Photo: Becca Henry.