Fish is a necessary foodstuff for a healthy and balanced diet. It is more nutritious than other meat products because it is high in proteins and also contains less saturated fats. Other than proteins, fish also has essential minerals including potassium, vitamin A and vitamin D, iodine, phosphorus, calcium, iron and selenium.This nutritious food is a favorite among people all over the world, however, the style of cooking varies everywhere. In Italian, French and Greek cooking, fish dishes are made using capers. They are actually unripened buds of a bush which are used in cooking by pickling or brining them. Adding capers to a dish enhances its flavor and it is mainly used in salads, pizzas, meat dishes, pasta salads and sauces.
Let us look at some delicious fish recipes made by adding capers into them.
Veggie Caper Fish
Ingredients
- 32 ounces red snapper fillets
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 3 teaspoons green olives
- 2 teaspoons red pepper or as per taste
- 4 ounces dry white wine
- 2 tablespoons white vinegar
- jalapeno pepper
- 2 tablespoons white vinegar
- 3 teaspoons olive oil
- Salt - as per taste
- 4 ounces each red and yellow poblano peppers
- 3-4 small-sized tomatoes
- 2 spring onions
- 3 tablespoons lime juice
- Peel the tomatoes and slice them into small pieces. Chop the green onions, poblano peppers and garlic. In a small bowl, combine vinegar, white wine and tomato paste and set aside.
- In a bowl, take lime juice and add half of the chopped garlic into it. Soak the fish in it for half-an-hour. Take it out and bake it in a preheated oven at 350 for 15-20 minutes.
- While the fish is being baked, heat oil in a deep bottomed pan and fry the garlic till it is golden in color. Put in the onions, olives, capers, jalapeno peppers, tomatoes and again fry for 2-3 minutes.
- Add the wine mixture into it and stir once again. Cover with a lid and cook for 8-10 minutes on low heat, until the vegetables become tender. Sprinkle salt and Tabasco over it.
- Transfer the baked fish into a serving bowl and drop the cooked vegetables over it.
Ingredients
- 4 white fish fillets (firm)
- 2 tablespoons drained capers
- 1-2 small tomatoes
- Salt and ground pepper - as per taste
- 60 grams pitted kalamata olives
- 1 tablespoon olive oil
- White bean and baby spinach salad
- Chop the tomatoes and olives coarsely and keep aside.
- In a bowl, mix tomatoes, capers and olives. Add pepper and salt and stir thoroughly until all the ingredients are mixed well.
- Grease a large oven-friendly casserole dish and place the fish in it. Add the tomato and olive mixture over it and pour the remaining oil over it. Grill in a preheated oven at 200 for 10-15 minutes.
- Before removing it from the oven, check whether the fish is cooked thoroughly. Place it in a serving bowl and garnish it with white bean and baby spinach salad.
Ingredients
- 8 to 10 ounces boned whole trout
- 3 teaspoons drained capers
- cup yellow cornmeal
- teaspoon pepper
- cup butter
- cup all-purpose flour
- Salt -as per taste
- Lemon wedges and parsley sprigs
- Cut the head and tail of the trout. Wash it well and keep it for drying.
- Combine cornmeal, flour, pepper and salt in a mixing bowl and place the fish in it.
- Heat butter in a small pan and when the butter simmers, take out from heat and collect the clarified butter into a cup, removing the foam with a spoon.
- In a non-stick frying pan, take 1 tablespoon clarified butter and heat it on a high flame. Lay the trout on the butter and let it cook. When one side becomes brown, turn it to the other side and let it cook till the other side also turns brown.
- While the trout is being cooked, take the rest of the clarified butter in another pan and fry the remaining capers in it, for almost 2 minutes.
- Place the cooked fish in the serving plate and drizzle it with butter and capers. Top it with parsley sprigs and lemon wedges and serve.
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