It was an unseasonably warm Sunday afternoon reaching near 70 degrees. Normally this time of year I'm all about the braising and the roasting of large hunks of beef, pork or fowl. But given the current weather system something lighter and healthier seemed more appropriate. It also was the perfect chance to satisfy my resolution for 2009 of trying something new each week, or in this case, a food item I currently don't care much for, this time in the form of capers. Despite my penchant for Italian/American cuisine, I've long dreaded the veal and chicken piccata littering menus the world over. But SG fans, a promise is a promise.
For whatever reason, Siege and I rarely eat fish, despite the fact that it's so healthy (especially fish low in mercury) and tasty. Well tonight was officially 'Fish Nite.' I'm sure there's a better title for it...oh wait, I know, Snapper Supper Sunday! That'll work. That's right folks, red snapper is on the menu this evening- served with a lemon caper butter sauce over green beans (trying to keep it healthy people). Ugh...bring on the capers.
The sauce was a simple combination of butter, fresh lemon juice, salt, pepper, and of course, the antagonist in this story, capers.
I would soon be eating my words for dessert because the snapper and lemon butter sauce were uber delicious. The tart-salty-pickle tasting sauce was a nice addition to the mild flaky snapper. We paired the fish with a killer Chenin Blanc from the Loire Valley. It mirrored the flavors of the lemon caper sauce beautifully: zesty, fresh, clean and crisp.
It's nice to try new things, but it's also not a bad idea to revisit ingredients and food items you once found off-putting, cause you never know what you'll come across. As for me and capers; well let's just say we aren't getting hitched anytime soon, but we can definitely kick it every once in awhile on some tasty snapper.
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