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MyCookbook Member: mytymyt
Recipe Category: Sauces, Rubs, Marinades
Recipe Preparation Level: easy
2 t. drained capers
1/4 t. minced garlic
1/4 C. olive oil
2 T. chopped fresh cilentro sprigs
2 T. chopped parsley leaves
Grate enough zest from lemon to measure 1/2 t., and squeeze 2 T. juice. Chop capers and in a small bowl whisk the capers together with the zest, lemon juice, garlic and salt and pepper to taste. Add the olive oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Serve salsa spooned on grilled or sauteed fish. Serves 2.
This recipe comes from Saveur magazine, July, 1999 edition.
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