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Caperberry Gremolata

  • SERVINGS: 1/3 cup

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.

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  1. 2 garlic cloves, minced
  2. 3 tablespoons coarsely chopped flat-leaf parsley
  3. 2 tablespoons caperberries (see Note), finely chopped, or salt-packed capers, rinsed
  4. 1 1/2 tablespoons finely grated lemon zest
  5. 1 teaspoon finely grated orange zest
  6. 2 teaspoons fresh lemon juice
  1. Combine all of the ingredients in a small bowl and let stand until the flavors develop, at least 20 minutes.
Make Ahead The gremolata can be kept refrigerated in a covered bowl for up to 5 days. Notes Caperberries are available at specialty food stores. 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).


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