LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
GRILLED SQUID WITH LEMON CAPER SAUCE
Steps:
- Prepare grill. Combine first 6 ingredients and 1 teaspoon oil in a food processor, and process until smooth. With processor on, slowly add water through the food chute; process until smooth. Transfer mixture to a large bowl. Add bell pepper and onion, and set aside. Combine remaining 1 teaspoon oil and squid; toss well. Sprinkle salt and black pepper over squid. Place squid on grill rack coated with cooking spray; grill 3 minutes or until done, turning once. Cut squid into thin strips; add to olive mixture, tossing to coat. Nutritional Information Calories:159 (29% from fat) Fat:5.2g (sat 0.9g,mono 2.7g,poly 1g) Protein:18.6g Carbohydrate:9.5g Fiber:1.6g Cholesterol:264mg Iron:1.6mg Sodium:415mg Calcium:62mg
GRILLED VEGETABLES WITH LEMON-CAPER DRESSING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams
GRILLED SQUID WITH FRIED CAPERS AND SKORDALIA SAUCE
Grilled squid and fried capers are paired with an updated version of skordalia, a classic Greek sauce; ours is a richpuree of bread, garlic, olive oil, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil, and add salt. Reduce heat to a simmer, and cook until the potatoes are just tender when pierced with a fork, about 15 minutes. Drain in a colander, and let the potatoes cool completely. Slice into 1-inch pieces; set aside.
- In a small saute pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add capers; cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
- Heat grill to medium. Cut squid bodies open to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a crosshatch pattern, being careful not to cut all the way through. Toss the squid bodies and tentacles with 2 tablespoons oil; season with salt and pepper. Grill squid, turning once, until just cooked through and nicely charred (squid will curl up as it cooks), 2 to 3 minutes. Be careful not to overcook because squid will toughen. Cut into 2-inch pieces.
- In a small bowl, whisk together lemon juice and remaining 6 tablespoons oil. In a medium bowl, combine reserved potatoes, fennel, and parsley. Coat with half the lemon mixture, and season with salt and pepper. In another bowl, toss squid with remaining lemon mixture; season with salt and pepper.
- To serve, place about 2 tablespoons skordalia sauce on each plate. Top with a mound of potato salad. Place squid on top, and garnish with the capers.
GRILLED FISH WITH A LEMON-CAPER SAUCE
This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.
Provided by breezermom
Categories Catfish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
- Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
- While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
- Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.
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