This recipe is an example of pan fried food accompanied by a reduced sauce in the same pan. This is exceptionally delicious since you are using all the delicious bits of fried fish left in the pan to make the sauce. Another variation of this recipe is to replace the fish with chicken. In that case, I suggest you use peppercorn instead of capers to make the sauce.
After eating some tasting menu or another (I do so many, I can hardly keep track), I wanted to replicate a taste combination of garlic and tarragon. This is not an uncommon combination by any stretch of the imagination, but it was after this tasting that I was making the Good Eats baked macaroni and cheese that I decided to make this variant. The tarragon adds a lovely undertone of sweetness that takes what would otherwise be a fantastic macaroni and cheese and turns it into something slightly exotic.
You can serve it whole with a scoop of soy ice cream or just dusted with powdered sugar. you could also break it up into quarters and serve them like brownies. This recipe was originally published in Sweet beet and green bean's blog.