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- Dish type
- No cook starters
In just 5 minutes you can prepare a delicious and impressive no-cook canape with nothing more than two ingredients! Serve with slices of baguette and smoked salmon for a gourmet looking spread. This also is great to prepare one or several days in advance.
3 people made this
- 115g drained capers
- 60g butter, room temperature
MethodPrep:5min ›Ready in:5min
- In a food processor or mixer, process the capers and butter together just until smooth. Spoon into a small bowl and refrigerate until serving.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
so yummy with smoked salmon made it for a dinner party everyone loved it also a added rosemary to some of the remaining butter it was great!! i have always wanted to flavour butter and this recipe is perfect do you know any other flavours i could try???-15 Oct 2012
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons drained capers, chopped
1 fat garlic clove, finely grated or minced
1 tablespoon finely grated lemon zest (cut the bald lemon into wedges for serving)
1/4 teaspoon freshly ground black pepper
4 6-ounce skin-on salmon fillets, patted dry
Chopped parsley, for serving
In a small bowl, mash together 3 tablespoons of the butter, the capers, garlic, lemon zest, salt, and pepper. Rub half of the mixture all over the flesh of the salmon (not the skin).
Using the sauté function, melt the remaining 1 tablespoon butter in the pressure cooker pot. Place the salmon skin-side down in the pot, then pour in the wine.
Lock the lid into place and cook on low pressure for 1 minute. Manually release the pressure.
Transfer the salmon to serving plates (if it sticks, use a thin metal spatula to pry it out of the pan). Dollop the salmon with the remaining lemon-caper butter and top with parsley. Serve with the lemon wedges.
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- 4 fresh tuna steaks, each about 8 ounces and 3/4 inch thick
- Extra-virgin olive oil, to coat tuna
- Salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 2 tablespoons capers, rinsed and dried
- 1 tablespoon finely diced red and/or yellow pepper
- 1 large bunch fresh arugula
Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.
Grilled Whole Sole with Lemon and Caper Butter Recipe
Heat the grill to medium-high. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they're cooked and beginning to flake.
Meanwhile, add 2tbsp water to the lemon juice. Heat a saucepan and add the butter. Let it foam and when it begins to turn slightly brown and smell biscuity, add the lemon juice, half at first, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.
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Caper Butter Halibut with Roasted Asparagus & Baby Potatoes
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Capers are little flavor bombs, but they can be very salty – give them a quick rinse to remove some of the salt before mincing and stirring into the herbed butter. The trick to roasting the fish, potatoes and asparagus together on the same baking sheet is creating separate “bowls” of parchment paper for each – this way, each component of the meal keeps to itself without spilling onto the others. To make the parchment bowls, simply cut three sheets of parchment and fold up the edges to create rimmed sides.
- 12 baby white or red potatoes (about 1 lb), scrubbed and halved
- 4 tsp olive oil, divided
- 1/2 tsp each sea salt and ground black pepper, divided
- 1 lb asparagus, trimmed
- 1 tbsp balsamic vinegar
- 2 tbsp organic unsalted butter, softened (TRY: Horizon Organic Unsalted Butter)
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp capers, drained, rinsed and minced
- 1 tsp lemon zest + additional for garnish
- 4 5-oz skinless halibut fillets (or cod or haddock)
- Preheat oven to 375°F. Cut three 15-inch lengths of parchment paper and arrange in a single layer on an 18 x 12-inch rimmed baking sheet. Fold and crumple all 4 edges of each sheet to make 2-inch-tall rimmed sides resembling shallow bowls (alternatively, you can use foil to create 3 shallow “bowls”).
- In a large bowl, toss together potatoes, 2 tsp oil and 1/8 tsp each salt and pepper. Arrange potatoes, cut sides down, in a single layer on 1 outer bowl of parchment. Bake for 15 minutes.
- Meanwhile, in same large bowl, toss together asparagus, vinegar, remaining 2 tsp oil and 1/8 tsp each salt and pepper.
- In a small bowl, stir together butter, parsley, capers and lemon zest. Sprinkle fish with remaining 1/4 tsp each salt and pepper. Spread butter mixture over fish.
- Remove sheet from oven add fish to center bowl of parchment. Add asparagus to remaining outer bowl of parchment. Return to oven bake until fish flakes easily when tested with a fork, asparagus is tender and potatoes are golden, 10 to 12 minutes more. Divide among plates. Drizzle fish with any butter mixture left in parchment and garnish with additional lemon zest.
Halibut Perks: A highly nutritious choice for your clean-eating lifestyle, halibut is an excellent source of omega-3 fatty acids – which benefit both the brain and heart – as well as muscle-building protein, energy-enhancing vitamin B12 and thyroid-supportive selenium.
Cooking the salmon skin side down maximizes its crispy potential brown butter carries nutty flavor into the flesh.
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Caper butter recipe - Recipes
4 Six to 8 ounce Ono/Wahoo Filets
A mild fish rub or paprika
Prepare your Ono for the grill, rinse, salt and I like to sprinkle a little paprika for the color. Just a little. Coat your filets with some olive oil. I like to use high heat on my Ono, so nice hot coals or let the gas grill get up to 500 degrees.
Grill your Ono making nice grill marks on the hot grill. For timing figure something like six to 8 minute per inch of thickness of the filet. As mentioned previously do not overcook your Ono.
Top with the Lemon Caper sauce from this link.
Lemon Caper Butter Sauce
This is a great sauce for just about anything, grilled fish, shellfish, chicken breasts or event thinly pounded pork tenderloin .
1/4 cup (1/2 stick) of butter
1 tablespoon capers (if using dry salted capers rinse)
1 teaspoon finely chopped parsley or other herbs if you like.
After your fish is grilled and ready heat a saute pan on medium high heat, add the olive oil and the butter. Reduce heat to medium. As the butter melts completely add the capers. Saute for a minute, add the lemon. Watch out for the sizzle!
Pour the sauce over your grilled delicacies. I like to serve this with a nice creamy carbonara pasta, rissoto or rice pilaf. Since the sauce is a bit Italian, those go well. Grilled asparagus goes nicely with the sauce as well.
Caper butter recipe - Recipes
4 Petrale sole fillets (about 1 1/2 pounds total)
1/4 cup all-purpose flour
1 tablespoon olive oil
4 tablespoons unsalted butter (split)
3 tablespoons capers, drained, rinsed and coarsely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 lemon wedges for garnish
1. Preheat the oven to 200F and place a platter or plate in the oven to warm. Season the fillets on both sides with salt and pepper. Spread flour on a plate and crack the eggs into a large, shallow bowl and beat with a whisk or fork to break up the yolks.
2. In a medium sized non-stick skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. While the pan is heating, dredge one fillet in the flour, lightly coating both sides of the fish shake off any excess. Dip the fillet in the beaten egg, coating thoroughly, and put directly in the hot pan. Repeat with remaining fillets.
3. Cook until nicely brown on underside, about 3 minutes. Turn the fillets over and season the browned side with paprika. Cook until done, about 2-4 minutes more, depending on the thickness of the fillets.
4. Remove fish to the warm platter and cover loosely with foil to keep warm. Wipe out the pan with paper towels and turn the heat to low. Add remaining 3 tablespoons butter, capers, parsley and lemon juice. Swirl until butter melts