Red Bell Peppers With Capers Tapas Recipes

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SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS



Slow-Roasted Cod with Bell Peppers and Capers image

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Fish     Cod     Bell Pepper     Garlic     Capers     Roast     Quick & Easy     Quick and Healthy     Healthy     Onion

Yield 4 servings

Number Of Ingredients 11

6 medium red, orange, and/or yellow bell peppers
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground black pepper
4 garlic cloves, smashed
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped parsley
2 Tbsp. drained capers
Country-style bread (for serving)

Steps:

  • Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
  • Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
  • Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
  • Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
  • Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
  • Top fish with onion mixture and serve with bread.
  • Do Ahead
  • Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

RED BELL PEPPER TAPAS



Red Bell Pepper Tapas image

I love Spanish Tapas. I could live happily on appetizers all the day long.I hope you are willing to try and rate this recipe. As long as the Peppers you choose are sweet and ripe, you will not be disappointed.

Provided by Amanda in Aberdeen

Categories     Peppers

Time 2h

Yield 6 serving(s)

Number Of Ingredients 4

1 garlic clove, minced
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
2 tablespoons olive oil
2 red bell peppers

Steps:

  • Adjust broiler rack to within a 4 inches of heat source.
  • Cover broiler pan with foil and preheat broiler.
  • Place peppers on hot foil.
  • Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
  • Remove peppers from broiler and place in a brown paper bag.
  • Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
  • Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
  • Rinse peppers with cold water and remove seeds.
  • Slice pepper halves lengthwise into 1/4 inch strips.
  • Place pepper strips into a jar.
  • Add oregano, garlic and oil.
  • Close the lid and shake to blend.
  • Allow to marinate an hour.
  • We like this served with garlic bread.
  • This will keep one week in the refrigerater in jar.
  • I haven't tried letting it marinate that long but I bet it would be great.
  • Cooking time includes steaming and marinating time.

Nutrition Facts : Calories 51.8, Fat 4.7, SaturatedFat 0.7, Sodium 1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.7, Protein 0.5

RED BELL PEPPERS WITH CAPERS-TAPAS



Red Bell Peppers With Capers-Tapas image

Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.

Provided by Rita1652

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 tablespoon capers, rinsed well
1/4 cup olive oil
2 lbs red bell peppers, deseeded and sliced
6 garlic cloves, sliced
2 tablespoons sherry wine vinegar
salt and pepper

Steps:

  • Heat oil in a hot large pan.
  • Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
  • Stir in vinegar and season to taste with salt and pepper.
  • Serve hot or chilled.

SEARED BEEF, GRILLED PEPPER & CAPER BERRY



Seared beef, grilled pepper & caper berry image

This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party

Provided by Barney Desmazery

Categories     Canapes, Side dish, Snack

Time 15m

Number Of Ingredients 6

400g sirloin steak in one piece, fat trimmed
2tbsp olive oil
2 garlic cloves, crushed
4 piquillo peppers, or 2 regular ready-roasted red peppers, sliced into strips
12 caper berries
12 cocktail sticks

Steps:

  • Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
  • Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
  • Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.

Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 11 grams protein, Sodium 0.5 milligram of sodium

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