Tangy Caper Sauce Food

SIMPLE LEMON CAPER SAUCE RECIPE

Simple Lemon Caper Sauce Recipe image

Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. It's a simple sauce made with fresh lemon, garlic, and butter.

Provided by Diana Rattray

Categories Sauce

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 teaspoons capers
4 tablespoons butter
1 small clove garlic (finely minced)
2 tablespoons lemon juice
1 teaspoon lemon zest
1 to 2 teaspoons parsley (chopped)

Steps:

Gather the ingredients.
Melt the butter in a small skillet or sauté pan over low heat.
Add the garlic, lemon zest and juice, and the capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
Add the chopped fresh parsley and salt to taste. Stir and remove from the heat.
Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately. Enjoy.

Nutrition Facts : Calories 105 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 183 mg, Sugar 0 g, Fat 12 g, ServingSize 1/3 cup each (4 servings), UnsaturatedFat 0 g

FISH WITH TOMATO CAPER SAUCE

Fish with Tomato Caper Sauce image

Make and share this Fish with Tomato Caper Sauce recipe from Food.com.

Provided by JustJanS

Categories Australian

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (800 g) firm boneless white fish fillets (we use Ling or Blue Eye Cod, but that might not make any sense outside Australia)
2 limes, juiced
1 large brown onion, peeled and chopped
2 cloves garlic, finely chopped
1 large green chili, finely chopped
1 (800 g) can peeled whole tomatoes
2 tablespoons parsley, finely chopped
1 tablespoon coriander, finely chopped
1 1/2 tablespoons capers, drained
salt and pepper

Steps:

Place the fish in a glass dish and sprinkle with the lime juice.
Cover and marinate for 1 hour.
Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
Stir in the fresh herbs and capers,and season with salt and pepper.
Drain the fish from the marinade.
Pour half the sauce into a large frying pan, and place the fillets on top of this.
Pour the remaining sauce over.
Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
Serve at once.

TANGY BARBECUE SAUCE

Tangy Barbecue Sauce image

My mother-in-law created this recipe, and we just can't get enough of her delectable sauce! I always keep a little out of the basting dish prior to using it on the grill so we have some to serve at the table. It tastes terrific on any grilled meat. -Mary Kaye Rackowitz, Marysville, Washington

Provided by Taste of Home

Time 40m

Yield 1-1/2 cups.

Number Of Ingredients 11

Ingredients

1 cup ketchup
2 tablespoons lemon juice
2 tablespoons cider vinegar
1/4 cup packed brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1 bay leaf
1 garlic clove, minced
1/2 cup water
2 teaspoons Worcestershire sauce

Steps:

Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

CAPER SAUCE

Caper Sauce image

Make and share this Caper Sauce recipe from Food.com.

Provided by FLKeysJen

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon flour
1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
1 tablespoon capers, drained (and cut into halves if large)
2 teaspoons malt vinegar
1/4 teaspoon salt
fresh ground black pepper

Steps:

In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.