Look for capers in the condiment section of the grocery store. Capers have an assertive, briny flavor, so you only need to use a few to make a difference in a recipe. A bottle of capers will last for up to a year in the refrigerator.
1 teaspoon olive oil
1/2 cup thinly sliced onion, separated into rings
1/2 cup diced red bell pepper
1 garlic clove, minced
1 cup chopped tomato
1 tablespoon capers
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper
2 (6-ounce) cod fillets
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add tomato and next 3 ingredients; cook over medium heat 5 minutes, stirring occasionally. Add fish to pan, spooning sauce over fish. Cover and cook 10 minutes or until fish flakes easily when tested with a fork.
carbo rating: 9
The Complete Step-by-Step Low Carb Cookbook
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One of my longtime faves! This is one of my quick go-to weeknight meals, and is just as good if you sub in any white fish. I use seasoned canned tomatoes to make it even quicker and I like the added "broth" that comes from that.