Best Caper Dill Sauce Recipes

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE

Steps:

• Dredge chicken breasts in flour and season with salt and pepper
• Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
• Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
• Plate chicken breasts and spoon sauce on top.

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
• Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)

Steps:

• Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.

CHILEAN SEA BASS WITH LEMON, DILL & CAPER SAUCE RECIPE - (3.6/5)

Steps:

• Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through. Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.

HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE

Steps:

• Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
• Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
• Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.

HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE

Steps:

• Mix first 5 ingredients in a bowl. Season with pepper.
• Cover and refrigerate tartar sauce.
• Spread panko on a plate,.
• Whisk egg in a small bowl.
• Sprinkle fish with salt and pepper.
• Working in batches, coat fish with egg, then panko. Shake off excess.
• Heat 1 1/2 T olive oil in a large skillet over medium heat.
• Add half the fish and cook, turning often (I only turned once and got a very nice crust), about 4 minutes total.
• Transfer to a plate and keep warm. Repeat with remaining fish and oil.
• Serve with tartar sauce.

MARYLAND CRAB CAKES WITH CREAMY CAPER-DILL SAUCE

Steps:

• 1. Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside. 2. Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender. 3. Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours. 4. Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired. *Regular crabmeat may be substituted for lump.

SMOKED FISH PLATTER WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill, and a generous amount of pepper. Can be made 3 days ahead, cover and chill. Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve with sauce and bread.

CREAMY CAPER-DILL SAUCE

Steps:

• Stir together all ingredients. Cover and chill up to 3 days.

CAPER DILL SAUCE

Steps:

• 1. Stir together all ingredients. Cover and chill up to 3 days.

ASPARAGUS WITH A POACHED EGG IN A DILL AND CAPER AVGOLEMONO SAUCE

Steps:

• Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
• Drain the water, reserving 1/2 cup of it.
• Rinse the asparagus under cold water to stop the cooking process and set aside.
• Whisk the egg in bowl until frothy.
• Slowly whisk in the lemon juice followed by the reserved asparagus water.
• Heat in a small sauce pan while whisking until the sauce thickens, mix in the dill and capers and remove from heat. (Do not bring it to a boil.)
• Bring a large pot of water to a boil and reduce the heat to medium.
• Swirl the water in the pot.
• Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining egg.
• Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
• Split the asparagus between two plates, top with the poached eggs and the dill and caper avgolemono sauce.

SALMON WITH DILL AND CAPER SAUCE RECIPE - (4.7/5)

Steps:

• Heat oil in a large skillet over medium for 1 minute. Sprinkle salmon with 1/4 tsp salt and 1/4 tsp pepper. Cook, turning once, for about 10 minutes or until fish is opaque. In a small bowl, whisk yogurt, lemon juice, dill, capers and remaining salt and pepper. Top salmon with a dollop of sauce, sprinkle with dill. Per serving: 380 cal; 12g carbs; 42g pro; 18g fat; 110 mg chol; 480 mg sod; 4g fiber