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 TBS Capers
1 Large Garlic Clove, Crushed
1 TSP Salt
1 TBS Honey
1 TSP Salt
1 TBS Honey
1 TBS Parsley, Minced
1/3 Cup Olive Oil
Freshly Ground Black Pepper
1/3 Cup Olive Oil
Freshly Ground Black Pepper
Directions
- Mix together the Capers, Garlic, Salt, Honey, and Parsley.
- Once it is fulling incorporated, slowly whisk in the Olive Oil.
- Add the pepper to taste.
Grilled Mixed Veggies
1 Eggplant
1 Zucchini
1 Yellow Squash
Directions
- Sliced all the vegetables about 1/2 inch thick.
- Grill them until it is tender
- Once it is grilled, dice to large cubs.
- Add the dressing and toss.
Grilled Fish
Tilapia
Salt and Pepper to taste
Olive Oil
Directions
- Season to taste.
- Coat with a little olive oil so it won't stick to the grill.
- Grill for 10-15 minutes or until it is cooked.
Many thanks for taking part in BSI, I think it is a lovely event and hope to see you at another!
ReplyDeleteThanks. I enjoy trying to think of new recipes.
ReplyDeleteLooks very good!
ReplyDeleteYum.. I love capers too. When a dish is tastes too flat, you just need 1 or 2 and that magically saves it all.
ReplyDelete