Last week I showed you that beautiful piece of fried fish that I had a few weeks ago at Chez Panisse. It was served with a tangy caper sauce, which you can see on the side of the plate there.
I had a nice piece of that black cod (otherwise known as sablefish) that I planned to try oven frying using the recipe I posted last week. I had never tried oven frying black cod before, but since finding out it is a powerhouse of omega-3 fats and sustainably harvested I have been trying to eat it more often. Since that caper sauce was a nice accompaniment to fried fish, why not try to create a lower fat Mediterranean Diet version to go with our unfried fried fish? The recipe that follows below is my quick little caper sauce that is quite a delicious condiment for fish and is whipped up in no time.
Put 2 Tablespoons of nonfat Greek yogurt in a bowl. Add 2 teaspoons Dijon mustard and 1 Tablespoon fresh lemon juice (I used our lovely Meyer lemons which are in season now). Whip that up until smooth with a small hand whisk. Whisk in 1 1/2 Tablespoons of very good, very flavorful California Extra Virgin Olive Oil. Finally blend in 1 Tablespoon of drained capers. Serve over the fish or on the side to add as you please.
© 2015. Dayna Green-Burgeson RD, CDE. All Rights Reserved.