Best Balsamic Caper And Anchovy Marinade Recipes

Roasted Peppers With Capers, Olives and Anchovy image

Provided by David Tanis

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Salmon with Caper-Anchovy Butter image

Yield Makes 6 Servings

Number Of Ingredients 9

4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 cup (1 stick) butter, room temperature
6 6-ounce salmon fillets

Steps:

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.

Anchovy and Caper Dressing image

Provided by English_Rose

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, pounded to a coarse paste
1 tablespoon capers, chopped

Steps:

Nutrition Facts : Calories 165.5, Fat 17.5, SaturatedFat 2.5, Cholesterol 5.1, Sodium 284.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.9

Balsamic, Caper, and Anchovy Marinade image

Provided by Martha Stewart

Yield Makes enough for 24 ounces fish

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 red onion, sliced
1/4 cup chopped fresh flat-leaf parsley
2 anchovies, rinsed well and chopped
1 tablespoon capers packed in salt, rinsed
1 tablespoon finely grated lemon zest (from 2 lemons)
1 teaspoon black peppercorns, crushed
1 teaspoon coarse salt