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James Bailey James Bailey
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I really REALLY hate capers!

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There are very few foods that I just plain hate, and capers is one of them. I could have won any episode of “Fear Factor” because there was (and is) nothing I wouldn't have eaten for money. I mean, worms? Forget about it. Intestines? Again, I wouldn't give it a second thought. But as odd as it sounds, I have the dry heaves when I think of olives, I don't even like being in the same room as capers, and when cottage cheese comes a-knockin', I run out the back door. But as any good chef, I do taste my food, even when those items are involved. But even with their lemony flavor (a taste I adore by the way), I still can't do it. I won't tell you what happens afterwards, though.

Now that I have whetted your appetite, let me give you a recipe that truly ties two flavors together very well. Cod is usually served with parsley sauce, but cod and capers really do accent each other well. I am altering my original recipe to fit the outdoor grill, so you can clip and save if you like. Me? I don't want to see it in print again!

Grilled cod steaks with caper sauce

  • Oil, for brushing
  • 4 cod steaks, about 6 oz. each
  • 1/2 lemon
  • 6 T. butter or margarine
  • 2 T. pickled capers, plus 1 T. vinegar from the jar
  • 1 T. chopped parsley
  • Salt and pepper

Brush the grill with oil and preheat. Season the cod steaks with salt and pepper and squeeze the lemon over them. Put the butter in a pan and melt over low heat. Continue to cook until it turns brown in color, but do not let it become black. When the grill is hot, add the cod steaks and cook for 6-8 minutes until the flesh is opaque and flakes easily with a fork. Stir the capers and vinegar into the butter, then stir in the chopped parsley, and remove from the heat. Place the fish on a serving plate and spoon the caper sauce over it.

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