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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thumbnail-size caperberries are what remain after the petals of the flowers of the caper bush have dropped off; capers themselves are the brined or pickled flower buds. Ingredients:
2 garlic cloves, minced |
3 tablespoons coarsely chopped flat-leaf parsley |
2 tablespoons caperberries (see note), finely chopped, or salt-packed capers, rinsed |
1 1/2 tablespoons finely grated lemon zest |
1 teaspoon finely grated orange zest |
2 teaspoons fresh lemon juice |
Directions:
1. Combine all of the ingredients in a small bowl and let stand until the flavors develop, at least 20 minutes.
2. Make Ahead: The gremolata can be kept refrigerated in a covered bowl for up to 5 days.
3. Serve With: Grilled, sautéed or roasted tuna steaks, halibut steaks or fillets, pork loin or shrimp; pan-roasted chicken breasts (stuff about 1 tablespoon under the skin of each of 4 chicken breasts)
4. Notes: Caperberries are available at specialty food stores.
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