Kitchen Dictionary: caper
Dark green buds which are sun-dried and then packed in a vinegar brine. Capers range in size from tiny nonpareils from France, favored for their delicate texture and more pronounced taste to larger sizes, which are stronger in flavor and less aromatic. You can purchase stemmed caper berries, the size of a cocktail olive, from Spain. The pungent flavor of capers lends piquancy to many sauces and condiments; and they are also used as a garnish for meat and vegetables.plural: capers
Season: available year-round
How to select: Found with pickles, olives and other condiments. Look for bottles with little or no sediment. Capers are generally packed in brine, but can also be found salted and sold in bulk.
How to store: Refrigerate after opening.
How to prepare: Rinse before using to remove excess salt.
Matches well with: fish, onions, tomatoes
Mahi Mahi in Caper Garlic Cream Sauce
Fish With Lemon, Butter, Caper Sauce
|Calculated for 1 tbsp, drained|
|Amount Per Serving||%DV|
|Calories from Fat 0||(33%)|
|Total Fat 0.1g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.4g||0%|
|Dietary Fiber 0.3g||1%|