Tag Archives: capers

Sicilian-Style Swordfish from food52.com

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  • IMG_98552 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely minced
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1/4 cup pitted oil-cured black olives coarsely chopped
  • 2 tablespoons salted capers, well rinsed and coarsely chopped
  • 1/4 cup dry white wine, preferably Sicilian
  • Crushed red pepper to taste
  • 4 x 6 ounces swordfish steaks
  • Salt and pepper to taste
  • Basil, roughly torn for garnish
  1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
  2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
  3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
  4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
  5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
  6. When swordfish is cooked through and browned, cover with sauce and warm.
  7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4

 

Fish Taco Sauce from food.com

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  • picgZxzgl1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream or 1⁄2cup Greek yogurt, plain
  • 1 lime, juiced
  • 1tablespoon capers, minced to taste
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried dill weed
    minced garlic
  • 1⁄4 teaspoon chipotle, to taste (optional)
    cilantro
  1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.

Caesar dressing from Daphne Oz

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  • 2 teaspoons capers (drained and finely chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • 1 lemon (juiced)
  • 3 tablespoons Parmesan cheese (finely grated)
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • For the Dressing: using a mortar and pestle, mash the capers and garlic together. Add the mustard, lemon juice, Parmesan cheese, Worcestershire sauce and oil, and mix to combine. Season with Kosher salt and freshly ground black pepper.
  • To assemble the sandwich, spread 1 tablespoon of dressing on one piece of bread and top with 2 romaine leaves. On the other piece of bread place the turkey. Place the two sandwich halves together and slice in half.
  • Helpful Tip: as an easy appetizer add a tablespoon of dressing into the bottom of a small mason jar and place a romaine lettuce leaf on top!

Mustard-Roasted Fish from Ina

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4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.  (Serves 4)

 

spaghetti pangrattato with crispy eggs from smittenkitchen.com

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16619466105_a308392a45Crumbs
2 tablespoon olive oil
1 lg or 2 sm garlic cloves, minced
1/2 cup fresh or stale coarse plain breadcrumbs panko worked great here
Salt and red pepper flakes, to taste
1 teaspoon fresh rosemary, minced
Few fine gratings fresh lemon zest

 

Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper

Pasta and Assembly
8 ounces dried spaghetti
1 tablespoon olive oil
2 teaspoons small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 cup grated Pecorino Romano cheese (optional)

Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.

Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.

Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain.

Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 tablespoon olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately.  Serves 2, in generous heaps, or 3, petitely

 

Salmon Cakes from the splendid table

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Salmon Cakes

  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 2 (14-ounce) cans salmon, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!

Seaweed Tartare from ‘The French Market Cookbook’

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  • 3/4 cup (180 ml) dehydrated mixed seaweed flakes
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely diced shallot
  • 2 tablespoons freshly squeezed lemon juice
  • 2 rounded teaspoons drained capers
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon walnut oil or untoasted sesame oil
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper

  1. Put the seaweed in a bowl with 1 cup (240 ml) cold water. Set aside to rehydrate for 30 minutes

  2. Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.

  3. Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.

 

Israeli Couscous and Tuna Salad, Ina Garten

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2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.

Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature

Sea Bass Piccata

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1.5 lbs sea bass or similar fish
1 garlic clove, minced
1/2 c. dry white wine
3 tbsp lemon juice
2 tbsp capers, drained
1 tbsp olive oin
1/2 c. parmesan cheese, grated

In a small non-stick frying pan, stir-fry garlic over med heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil uncovered over high heat until reduced to 1/2 cup. Rub serving size pieces of fish with oil, sprinkle with salt and pepper and broil about 3 inches from heat for about 3 minute. Turn fish over sprinkle with cheese, and broil until opaque but still moist looking in the center of the thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.

Serves 4.