Type what you have

Ingredients

• ✓ caper
• mayonnaise
• dill
• dill pickle
• lemon juice
• salt
• black pepper

Instructions

1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest

Ingredients

• ✓ caper
• salmon
• olive oil
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat a large heavy skillet over medium heat for 3 minutes.
2. 2 Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.
3. 3 Sprinkle with capers, salt, and pepper; cook for 3 minutes on one side. Turn salmon fillets over; continue to cook until salmon flakes easily with a fork, about 5 minutes.
4. 4 Transfer salmon to individual plates and garnish with lemon slices.

By Noreen421

Ingredients

• ✓ caper
• trout
• butter
• lemon pepper
• paprika
• white cooking wine
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2. 2 Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
3. 3 Bake in the preheated oven until trout flakes easily with a fork, about 30 minutes; garnish with parsley.

By Ceil Kohl

Ingredients

• ✓ caper
• swai fish
• butter
• garlic powder
• garlic pepper seasoning
• salt
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By Mair M

Ingredients

• ✓ caper
• salmon fillet
• crabmeat
• gouda cheese
• butter
• lemon
• sour cream
• dill

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
3. 3 Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
4. 4 In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

By Cookie Lover

Ingredients

• ✓ caper
• water
• lemon juice
• chicken bouillon granules
• salmon
• butter
• black pepper
• parsley

Instructions

1. 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2. 2 Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

By Christine L

Ingredients

• ✓ caper
• chicken breast
• lemon pepper
• salt
• dill weed
• garlic powder
• butter
• whipping cream

Instructions

1. 1 Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. 2 Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
3. 3 Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.

By MOMMYTO2BOYS

Ingredients

• ✓ caper
• tilapia fillet
• olive oil
• tomato
• kalamata olive
• onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets on a baking sheet and brush with olive oil.
3. 3 Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
4. 4 Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

By Kat

Ingredients

• ✓ caper
• tuna
• mayonnaise
• shallot
• lemon juice
• salt
• black pepper
• seed cracker
• arugula

Instructions

1. 1 Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside.
2. 2 Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.

By France Cevallos

Ingredients

• ✓ caper
• tomato
• ramp leaf
• olive oil
• salt
• black pepper
• penne pasta
• bacon
• white sugar

Instructions

1. 1 Fill a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato.
2. 2 Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop.
3. 3 Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar.
6. 6 Drain penne and mix with sauce.

By Lena

Ingredients

• ✓ caper
• whole-wheat spaghetti
• olive oil
• garlic
• swiss chard
• lemon juice
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)
3. 3 Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.

By JNADRIG

Ingredients

• ✓ caper
• olive oil
• salmon
• red bell pepper
• parsley
• dijon mustard
• salt
• black pepper
• almond meal

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
2. 2 Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties.
3. 3 Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.

By Michael Separ

Ingredients

• ✓ caper
• onion
• dill
• lemon juice
• dijon mustard
• salt
• black pepper
• sourdough baguette
• salmon
• cream cheese

Instructions

1. 1 Combine onion, capers, dill, lemon juice, and Dijon mustard in a small bowl; season relish with salt and black pepper.
2. 2 Cut baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each bread slice; add 1 salmon piece and top with relish. Place canapés on a serving platter.

By RedBullguy01

Ingredients

• ✓ caper
• salmon fillet
• pineapple
• kale
• onion
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil.
3. 3 Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.

By Brenda Dennison

Ingredients

• ✓ caper
• all-purpose flour
• garlic salt
• black pepper
• pork tenderloin
• olive oil
• balsamic vinegar
• chicken broth
• lemon zest

Instructions

1. 1 Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
2. 2 Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

By Marianne

Ingredients

• ✓ caper
• brussels sprout
• spaghetti
• olive oil
• garlic
• lemon
• tahini
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
4. 4 Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.

By hilpete

Ingredients

• ✓ caper
• olive oil
• steak
• halibut
• white wine
• butter
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add halibut steaks and sear until nicely browned, 2 to 3 minutes per side. Transfer to a plate.
2. 2 Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost completely gone, then stir in garlic, butter, and capers. Season with salt and pepper, then simmer for about 1 minute to blend the flavors.
3. 3 Return halibut steaks to the pan. Spoon sauce over steaks to coat; cook until fish flakes easily with a fork, 2 to 3 more minutes.
4. 4 To serve, cut steaks in half and pour pan sauce over top.

By Barbara Tantrum

Ingredients

• ✓ caper
• garlic
• olive oil
• lemon
• coriander seed
• black pepper
• halloumi cheese
• olive oil
• cilantro leaf
• salt
• black pepper

Instructions

1. 1 Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
2. 2 Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Brush the halloumi slices with the remaining 1 tablespoon olive oil.
5. 5 Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
6. 6 Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.

By cheesemite

Ingredients

• ✓ caper
• olive oil
• all-purpose flour
• chicken breast
• salt
• white wine
• lemon
• butter
• lemon

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
2. 2 Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

By Melanie Greer

Ingredients

• ✓ caper
• all-purpose flour
• salt
• chicken breast
• olive oil
• white wine
• lemon juice
• butter
• lemon

Instructions

1. 1 Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess.
2. 2 Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm.
3. 3 Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes.
4. 4 Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers.
5. 5 Pour lemon-caper sauce over chicken; serve with lemon wedges.

By ALISSASMOM

Ingredients

• ✓ caper
• chicken breast
• salt
• pepper
• olive oil
• butter
• artichoke heart
• mushroom
• white wine

Instructions

1. 1 Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
2. 2 Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
3. 3 Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

By Caity-O

Ingredients

• ✓ caper
• spaghetti
• capellini
• olive oil
• onion
• sardine
• tomato
• red pepper flakes
• bread crumb
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with a drizzle of olive oil, cover, and keep warm.
2. 2 Place 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion, and cook until soft and transparent, about 5 minutes. Add the sardines; cook and stir 5 to 8 minutes until the sardines start to break apart. Mix in the tomatoes, and cook until mixture is heated through. Stir in the bread crumbs. Serve over spaghetti, and top with desired amount of grated Parmesan cheese.

By fozziesmom

Ingredients

• ✓ caper
• all-purpose flour
• creole seasoning
• chicken breast
• olive oil
• tomato
• green chile pepper
• sweet pickle
• red wine vinegar
• garlic

Instructions

1. 1 Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
2. 2 Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ caper
• olive oil
• garlic
• tomato
• bay leaf
• thyme
• sage
• linguine pasta
• salt
• pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.

By Gypsybead

Ingredients

• ✓ caper
• penne pasta
• olive oil
• onion
• garlic
• tomato
• lemon juice
• parsley
• red pepper flakes
• tuna

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
3. 3 Heat oil over low heat in a large skillet. Add onion and garlic; cook and stir until onion is tender, about 5 minutes.
4. 4 Stir in tomatoes, capers, lemon juice, parsley, and pepper flakes. Simmer gently until sauce thickens, about 3 minutes.
5. 5 Fold in tuna and cook until heated through.
6. 6 Drain penne and return to the pot. Pour sauce over pasta and toss to coat.

By Amanda

Ingredients

• ✓ caper
• bacon
• olive oil
• garlic
• onion
• yellow squash
• artichoke heart
• rosemary
• salt
• white pepper

Instructions

1. 1 Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
2. 2 Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
3. 3 Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

By Katrinika

Ingredients

• ✓ caper
• tilapia fillet
• olive oil
• salt
• pepper
• lemon
• white wine
• tomato
• asparagus
• butter

Instructions

1. 1 Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
2. 2 Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
3. 3 Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

By Elizabeth

Ingredients

• ✓ caper
• tilapia fillet
• cajun seasoning
• salt
• black pepper
• all-purpose flour
• butter
• olive oil
• onion
• white cooking wine

Instructions

1. 1 Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
2. 2 Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
3. 3 Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

By RhondaR

Ingredients

• ✓ caper
• olive oil
• grouper fillet
• sea salt
• black pepper
• red onion
• garlic
• roma tomato
• red wine vinegar
• agave nectar
• parsley

Instructions

1. 1 Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
2. 2 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
3. 3 Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
4. 4 Serve fillets with vegetables; garnish with parsley.

By Bibi

Ingredients

• ✓ caper
• eight-ball squash
• yellow squash
• red bell pepper
• tomato
• butter
• basil
• garlic salt
• paprika
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Layer chunks of eight-ball squash and yellow squash in an 8-inch square baking dish. Add layers of bell pepper and tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne pepper, followed by capers and Parmesan cheese.
3. 3 Bake in the preheated oven until tender and bubbly, about 40 minutes.

By Melanie Keyes