Best 6 Balsamic Caper And Anchovy Marinade Recipes

Balsamic caper and anchovy marinade is a delightful combination of sweet, salty, and tangy flavors that can elevate the taste of any protein. It is a versatile marinade that can be used on chicken, fish, beef, or tofu. The marinade is made with balsamic vinegar, capers, anchovies, garlic, and olive oil. These ingredients are combined to create a flavorful liquid that tenderizes the protein and adds a delicious flavor. Whether you are grilling, roasting, or pan-frying, a balsamic caper and anchovy marinade will add a burst of flavor to your meal. In this article, we will explore some of the best recipes for balsamic caper and anchovy marinade, so you can create a delicious and memorable meal for your family and friends.

Here are our top 6 tried and tested recipes!

BALSAMIC, CAPER, AND ANCHOVY MARINADE

Balsamic, Caper, and Anchovy Marinade image

Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes enough for 24 ounces fish

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 red onion, sliced
1/4 cup chopped fresh flat-leaf parsley
2 anchovies, rinsed well and chopped
1 tablespoon capers packed in salt, rinsed
1 tablespoon finely grated lemon zest (from 2 lemons)
1 teaspoon black peppercorns, crushed
1 teaspoon coarse salt

Steps:

Whisk together all of the ingredients in a medium nonreactive bowl. Use marinade immediately.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

ANCHOVY MARINADE

Anchovy Marinade image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 pound anchovies, heads removed, gutted and cleaned
White wine vinegar
1 cup black olives
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 bunch fresh flat-leaf parsley, chopped

Steps:

Lay the anchovies out on a plate and pour the vinegar on top to cover. Let marinate and cook until the anchovies turn white, about 10 minutes, and then remove from the marinade and pat dry. Arrange the anchovies in a serving dish with the olives and season with salt and pepper. Drizzle the olive oil on top and finish with the parsley.

ANCHOVY AND CAPER SALAD DRESSING

Anchovy and Caper Salad Dressing image

Anchovies and capers are two of my favorite things. This salad dressing might not be for everyone but that is ok... that leaves more for me. From Jamie Oliver's cookbook The Naked Chef.

Provided by Pot Scrubber

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, chopped
1 tablespoon small caper

Steps:

Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
Thanks Leslie for the cookbook!

ANCHOVY VINAIGRETTE

Anchovy Vinaigrette image

Provided by Mark Bittman

Categories quick, condiments, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup extra virgin olive oil
3 tablespoons or more good red or white wine vinegar
Salt and fresh-ground black pepper to taste
1 heaping teaspoon Dijon mustard, optional
3 anchovy fillets, or more to taste, with some of their oil
1 large shallot (about 1 ounce), peeled and cut into chunks

Steps:

Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 0 grams

BALSAMIC, CAPER AND ANCHOVY MARINADE FOR FISH

Balsamic, Caper and Anchovy Marinade for Fish image

Make and share this Balsamic, Caper and Anchovy Marinade for Fish recipe from Food.com.

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1/4 cup fish lemon juice
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 red onion, sliced
1/4 cup fresh flat leaf parsley, chopped
2 anchovies, rinsed well and chopped
1 tablespoon capers packed in salt, rinsed
1 tablespoon lemon zest, finely grated (from 2 lemons)
1 teaspoon black peppercorns, crushed
1 teaspoon coarse salt

Steps:

Whisk together all the ingredients in a medium, nonreactive bowl. Use the marinade immediately.

Nutrition Facts : Calories 233.1, Fat 24.3, SaturatedFat 3.4, Cholesterol 2.3, Sodium 877.1, Carbohydrate 4.2, Fiber 0.7, Sugar 1.4, Protein 1.2

Tips:

Choose the best anchovies: Opt for high-quality anchovies packed in olive oil. Look for brands that use sustainable fishing practices.
Use fresh herbs: Fresh herbs like basil, thyme, and oregano add a burst of flavor to the marinade. Chop them finely before adding them to the mixture.
Don't overdo the capers: Capers add a briny, salty taste to the marinade, but you don't want to overwhelm the other flavors. Use them sparingly.
Let the meat marinate for at least 30 minutes: This allows the flavors of the marinade to penetrate the meat and tenderize it.
Grill or pan-fry the meat: Either method will give you a delicious, flavorful result. If you're grilling, preheat your grill to medium-high heat before adding the meat.

Conclusion:

This simple yet flavorful balsamic caper and anchovy marinade is a great way to add a Mediterranean twist to your next meat dish. Whether you're using it for chicken, beef, or pork, this marinade will help you create a tender, juicy, and delicious meal that your family and friends will love. So next time you're looking for a new way to spice up your dinner, give this marinade a try.