Caperberry Gremolata

SERVINGS: 1/3 cup

•VEGETARIAN

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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2 garlic cloves, minced
3 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons caperberries (see Note), finely chopped, or salt-packed capers, rinsed
1 1/2 tablespoons finely grated lemon zest
1 teaspoon finely grated orange zest
2 teaspoons fresh lemon juice

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).

Caperberry Gremolata

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