Submitted by Basics Co-op Owner Dr. Allison Becker
My family loves capers! They are like small salty olives, and they add a lot of flavor. This is a recipe I just invented one night based on what I had in the house. Super fast and easy!
4T olive oil (or a little more, as you prefer)
½ onion, sliced
2 cloves garlic, crushed
1/4 cup fresh basil, chopped
1 pound of cod or chicken breast, cut into large chunks
1 large tomato, sliced
1, 3.5oz jar of non-pareil capers
Sea salt, pinch
Black pepper, pinch
2 cups cooked long grain brown rice
Get your rice cooking first. Then, in a saute pan, saute onion, garlic, sea salt and pepper in olive oil until onions are slightly translucent. Add cod or chicken, cover, let cook for five minutes in medium heat. Add more oil if fish/chicken is sticking to the pan.
Add tomato, basil and capers. Cook on medium low until the tomatoes are stewed and the fish/chicken is cooked. This is usually about 15 minutes.
Serve warm over rice to let the delicious broth soak into the rice. Serves 2-4, depending on how hungry you are!
Capers are the fruit of the caper bush. They are hand harvested and preserved in vinegar or salt-cured. A higher and more pleasant acidity is present in smaller capers. They mix well with mayonnaise as in Sauce Ravigote, and they are often used in milk and roux-based sauces.
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More recipes with Capers
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Fish in Herbed White Wine and Caper Sauce