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Sunday, May 23, 2010

Blogger Secret Ingredient - Capers

This week's Blogger Secret Ingredient was hosted by Fuss Free Flavours and her choice was capers.  I was trying to figured out what to make all week.  I'm not a huge fan of capers so I had to inquire from a few of my friends.  My friend Anna, suggested to use it with fish.  I was initially going to make a baked fish with a caper sauce but the weather was so nice, I went out to grab some veggies to grill with the fish.  I settled on a caper salad dressing to coat a mixed vegetable side that had eggplant, zucchini, and squash.  The first recipe I found had red wine vinegar and honey mustard but to my frustration, I didn't have either so I had to search for another recipe. 
Lemon Caper Dressing
(adapted from Recipe Web Diaries)
Juice of one Meyer lemon
1 TBS Capers
1 Large Garlic Clove, Crushed
1 TSP Salt
1 TBS Honey
1 TBS Parsley, Minced
1/3 Cup Olive Oil
Freshly Ground Black Pepper
  1. Mix together the Capers, Garlic, Salt, Honey, and Parsley. 
  2. Once it is fulling incorporated, slowly whisk in the Olive Oil. 
  3. Add the pepper to taste.
Grilled Mixed Veggies
1 Eggplant
1 Zucchini
1 Yellow Squash
  1. Sliced all the vegetables about 1/2 inch thick.
  2. Grill them until it is tender
  3. Once it is grilled, dice to large cubs.
  4. Add the dressing and toss.
Grilled Fish
Salt and Pepper to taste
Olive Oil
  1. Season to taste.
  2. Coat with a little olive oil so it won't stick to the grill.
  3. Grill for 10-15 minutes or until it is cooked.


  1. Many thanks for taking part in BSI, I think it is a lovely event and hope to see you at another!

  2. Thanks. I enjoy trying to think of new recipes.

  3. Yum.. I love capers too. When a dish is tastes too flat, you just need 1 or 2 and that magically saves it all.