Lou Decruss wrote:
> On Tue, 12 Aug 2008 09:35:49 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>> Capers are on my list too. A great addition.
>>>
>>> Lou
>> I love capers (the nonpareil type) but have never tried them in
>> egg salad....
>
> Capers are so good with many things. I've used them in tuna salad
> also. This is one of my favorite ways to use capers.
>
> http://homecooking.about.com/library...e/blfish10.htm
>
> Mako Shark with Anchovy and Caper Sauce Recipe
>
> Ingredients
> 1/4 cup finely chopped onions
> 2 teaspoons coarsely chopped garlic
> 3 bay leaves
> 1/4 cup imported sweet paprika
> 1/4 cup fresh lemon juice
> 1-1/3 cups olive oil
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon salt
> 3/4 teaspoon freshly ground black pepper
> 6 mako shark or swordfish steaks (about 8 ounces each)
> 10 anchovy fillets, rinsed and finely chopped
> 1/4 cup dry white wine
> 2 tablespoons tarragon vinegar
> 2 whole cloves
> 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely
> chopped
> 1 teaspoon sugar
> 1/4 teaspoon cinnamon
> 1 stick (4 ounces) butter
> 1/4 cup drained capers
> 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
>
> Instructions
> In a large bowl, combine the onions, garlic, bay leaves, paprika,
> lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
> teaspoon of the pepper. Add the shark steaks and set aside to
> marinate, turning every 20 minutes, for 1 hour.
>
> Preheat the broiler. In a large nonreactive saucepan, saute the
> anchovies in the remaining 1/3 cup olive oil over moderate heat until
> dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce
> heat to low; cook for 5 minutes. Strain; return the sauce to the pan.
>
> Add the tomatoes, sugar and cinnamon and simmer the sauce over
> moderate heat until slightly thickened, 8 to 10 minutes.
>
> Reduce the heat to low and add the butter, 1 tablespoon at a time,
> stirring until completely melted. Add the capers, parsley and
> remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
>
> Remove the shark steaks from the marinade and pat dry. Broil the
> steaks about 4 inches from the heat until just opaque throughout,
> about 5 minutes on each side. Pour the warm sauce over the fish and
> serve.
>
> Yield: 6 servings
>
> Credits
> Recipe from: Author unknown

That is, indeed, a very interesting-looking recipe!

--
Jean B.