Sicilian Garlic And Caper Sauce Recipes

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS

Mediterranean Baked Fish Recipe with Tomatoes and Capers image

Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 15

Ingredients

1/3 cup Private Reserve Greek extra virgin olive oil
1 small red onion, finely chopped
2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
10 garlic cloves, chopped
1 1/2 tsp organic ground coriander
1 tsp all-natural sweet Spanish paprika
1 tsp organic ground cumin
1/2 tsp cayenne pepper (optional)
1 1/2 tbsp capers
Salt and pepper
1/3 cup golden raisins
1 1/2 lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
Juice of 1/2 lemon or more to your liking
Zest of 1 lemon
Fresh parsley or mint for garnish

Steps:

Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
Heat oven to 400 degrees F.
Pat fish dry and season with salt and pepper on both sides.
Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg

GARLIC-CAPER GRILLED PORK CHOPS WITH SICILIAN SAUCE RECIPE

Garlic-caper grilled pork chops with Sicilian sauce Recipe image

I am not a cook. I am, in fact, the only person I know who's as passionate about food as I am who doesn't cook. Oh, I can broil a piece of meat or fish or chicken and -- like any red-blooded American male -- I can grill on the barbecue. Because I'm the first one up in the morning, I'm also the de facto Mr. Breakfast in our household. But I've never baked, roasted, stuffed or sauteed anything, never made a sauce, never followed a recipe.So when my wife decided that instead of going to a restaurant for her birthday, she wanted a home-cooked meal, she didn't have much choice in the chef department.She turned to Lucas, our 13-year-old son, and said, "How would you like to cook my birthday dinner?"Undaunted -- well, maybe a little daunted -- Lucas immediately smiled and said, "OK, Mom."I realize that stories and personal columns about kids cooking can be a bit precious. In some high-end homes, the Cuisinart has replaced the Xbox as the adolescent toy of choice. Lucas even has a 14-year-old male friend who's going to France with his mother this summer to spend a week studying French in the morning and taking cooking lessons in the afternoon.Lucas? He'll probably spend a good part of his summer playing tennis and basketball -- and Xbox and War Hammer (if you don't know, don't ask) -- and when I told him I was writing this column, he said, "All I did was make dinner for Mom on her birthday. Don't make it seem like I'm a serious chef."OK. But great enthusiasm for food -- at home, in a restaurant, on a picnic, wherever -- has always been a big part of our family's daily life. Both Lucy and I thoroughly enjoy the dining experience -- I've even been accused of being a bit obsessive about it -- and Lucy is a superb cook.Not surprisingly, we introduced Lucas to the pleasures of the table (gastronomic and social) at a very early age.He was on the floor -- in a baby seat, adjacent to the dinner table -- while we ate dinner on his very first night home from the hospital as a newborn, and we've eaten dinner together when we're all home virtually every night since, no matter how late Lucy and I work.Lucas had his first serious restaurant meal -- complete with seafood sausage and foie gras -- at the now-defunct Citrus when he was 9 months old, and he's since eaten in the best restaurants here and wherever we've traveled, from Napa to New York to Europe.But being a kid, Lucas also likes hot dogs, hamburgers and pizza -- not to mention candy, ice cream and doughnuts -- and for his own birthday, he's more likely to pick a Dodger game or an amusement park than a nice restaurant.Over the last year or so, though, he's shown a growing interest in cooking; he's baked cookies and brownies for various school and sports events -- both alone and with his mother's help -- and for our last several grown-up dinner parties, he's made the desserts and helped with a few other dishes, at his request.So Lucy's suggestion that he cook her entire birthday dinner didn't come completely out of left field. On the other hand, he'd never actually made anything all by himself other than dessert, salad dressing (balsamic vinegar and oil) and a few simple pastas.The day before his mother's birthday, Lucas started poring through her cookbooks, much as Lucy does before a dinner party."How does this sound?" he'd suddenly ask me while I was reading or writing or paying bills. Again, it was much like his mother's questions when she's narrowing the field of choices for our about-to-be guests."Just don't pick anything too complicated," I said, repeatedly. "You want to have fun with this, not turn it into an ordeal."I also reminded him that, on the big night, he would be on his own."That's OK, Dad," he said. "You can be my sous-chef."Because he'd never attempted anything so ambitious, Lucas decided on a few ground rules: "I can ask Mom a question and she can tell me how to do something, but she can't actually do anything herself."As it turned out, except for "How do you mince an onion?" and "How do you know when the potatoes are done?" his only questions were more along the lines of "Do we have any red wine vinegar?" and "Where are the canned whole tomatoes?"The night before Lucy's birthday, Lucas made the garlic and caper marinade for the pork chops.On the afternoon of her birthday, he went shopping with her for the other ingredients, except for the pork chops, which I was dispatched to the butcher shop to pick up. Lucas did most of the preparation and cooking in the late afternoon and early evening of her birthday.The pork chops took a little longer to cook than he'd expected -- my fault, no doubt, since I bought slightly thicker chops than the recipe called for -- and Lucas had a little trouble getting the chocolate cake out of the pan. But he didn't panic when his announced dinner hour of 7 came and went. In fact, when we sat down to eat at 7:30, he seemed a lot more relaxed than several dinner party hostesses of my acquaintance.That's probably osmosis. Friends have often commented on how calm Lucy always seems, even while in the final stages of preparing a multi-course dinner for demanding guests.Lucas' dinner was delicious -- and I think Lucy enjoyed it a lot more than she would have if we'd gone to yet another fancy restaurant. Smiling happily, she toasted Lucas with her first glass of wine and again with her last -- at which point it was Lucas' turn to smile.His daily chores include washing the dishes, but on this night, he told me, "Since I did the cooking, you have to do the dishes."Deal.So last week, I asked if he'd like to make Mother's Day dinner."Sure," he said.On Saturday, he'll probably start looking through Lucy's cookbooks again. And on Sunday, I'll probably have to do the dishes. Again.

Provided by David Shaw

Categories GRILL, MAINS

Time 50m

Yield Serves 4

Number Of Ingredients 19

Ingredients

3 tablespoons salted capers, soaked 10 minutes in cold water, or capers in vinegar
3 large cloves garlic
1 tablespoon tightly packed, fresh rosemary leaves
1 tablespoon fruity extra-virgin olive oil
About 1/4 teaspoon freshly ground pepper
4 (1-inch-thick) rib or loin pork chops
Salt
1 tablespoon extra-virgin olive oil
1/2 onion, minced
1 sprig fresh rosemary
Salt
Freshly ground pepper
3 tablespoons sugar
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
Grated zest from 1 large orange
1 large clove garlic, minced
1/2 cup red wine vinegar
1 cup whole canned tomatoes, drained

Steps:

Drain the capers. Mince together, in a food processor or by hand, the capers, garlic and rosemary. Blend in the oil and pepper. Coat both sides of the chops, set on a plate, cover and refrigerate overnight.
The next day, heat an outdoor grill to medium-high and grill the chops, or cook on a grill pan or in a 12-inch skillet, lightly filmed with oil, over medium-high heat. Sprinkle the chops with salt, and grill or cook until the chops are barely firm when pressed and lightly blushed with pink inside (150 degrees on an instant-read thermometer), about 6 to 8 minutes per side. Serve hot, with a large spoonful of sauce.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, rosemary and a generous sprinkling of salt and pepper. Cook until the onion begins to color, then add the sugar. Stir with a wooden spoon as the sugar melts and bubbles (taking care not to burn), then finally turns pale amber, while the onions remain light-colored.
Immediately add the oregano, basil, zest and garlic. Standing back to avoid splatters, quickly add the vinegar. Stir and boil down until the vinegar is a glaze, coating the onion and barely covering the bottom of the pan, 8 to 10 minutes. Continue to scrape down the pan's sides, to bring the developing glaze back into the sauce; watch for burning.
Stir in the tomatoes, crushing them with your hands as they go into the pan. Boil, scraping down the sides and stirring, until the sauce is almost sizzling in its own juices. It should be a thick jam that almost mounds on a spoon. Finish seasoning with a few grinds of pepper, turn out of the pan and cool. Serve at room temperature or warm. Store covered in the refrigerator. (Makes about 1 cup.)

SWORDFISH WITH TOMATOES AND CAPERS

Swordfish with Tomatoes and Capers image

Provided by Ina Garten

Categories main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves

Steps:

For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

Nutrition Facts : Calories 596 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 195 milligrams, Sodium 900 milligrams, Carbohydrate 14 grams, Fiber 4.5 grams, Protein 58 grams, Sugar 4 grams

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

SICILIAN GARLIC AND CAPER SAUCE

Sicilian Garlic and Caper Sauce image

Number Of Ingredients 8

Ingredients

8 cloves garlic, peeled
1 cup basil leaves, rinsed and dried
1/2 cup fresh parsley leaves
A few celery leaves
6 fresh plum tomatoes, peeled and seeded
2 tablespoons capers, rinsed and drained
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper

Steps:

1 In a food processor, finely chop together the garlic, basil, parsley, and celery leaves. Add the tomatoes and capers and process until smooth. 2 With the machine running, gradually add the olive oil and salt and pepper to taste. Process until smooth and well blended. Let stand 1 hour before serving. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

OLD FASHIONED SICILIAN SUCCO

Old Fashioned Sicilian Succo image

My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe is the best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell, the entire family can gather around the table and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 2 1/2 pounds of chopped zucchini for the meatballs.

Provided by Joiamia

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 4h30m

Yield 20

Number Of Ingredients 11

Ingredients

4 cloves garlic, chopped
3 (29 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 pounds ground beef
1 pound ground pork
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley

Steps:

In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 17.4 g, Cholesterol 45.7 mg, Fat 11.3 g, Fiber 3.4 g, Protein 17.3 g, SaturatedFat 4.5 g, Sodium 1044.4 mg, Sugar 9.4 g

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Swordfish with Sicilian Oregano-Caper Sauce image

The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

1 large clove garlic, minced
2 tablespoons fresh lemon juice, plus wedges for serving
1 teaspoon red-wine vinegar
1 tablespoon capers, preferably salt-packed, rinsed and coarsely chopped
1 tablespoon dried oregano, preferably Sicilian
1 small peperoncino, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh mint leaves
1/4 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper
4 swordfish steaks (each 8 ounces and 1 inch thick)

Steps:

Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

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