Wednesday, June 20, 2018
Cooking

You Asked For It: lemon caper sauce and tartar sauce recipes

We had requests for two seafood sauce recipes served at restaurants:

I would like a lemon caper sauce recipe like the one served with the salmon at Parkshore Grill in St. Petersburg. Thank you.

Kathy McIntyre, Ashtabula, Ohio

The tartar sauce from Red Lobster is the recipe I'd like. Thank you.

Anita Maronpot, Seminole

While both of the replies were copycat recipes, they are both delicious. Restaurant recipes tend to be difficult to re-create at home so we're happy that Lyn Wood of St. Petersburg shared a lemon caper sauce she serves with salmon. While you could prepare the fish in your favorite way, Lyn likes to pan-sear the salmon in butter then add the blended sauce to the pan to heat it before serving. Because capers can be so salty, Lyn recommends either rinsing them before preparing the sauce or taste the sauce before adding any additional salt. You may or may not need it. This sauce has great flavor and would also work well with other fish, including our local favorite, grouper.

It's the rare instance that a major restaurant chain would share a recipe, so Karen Wenner of Palm Harbor turned to topsecretrecipes.com. If you'd like a little more tang, add a bit of the relish juice from the jar. Add it a little at a time so as not to make the sauce too thin.

Recipe request

Ann Bruno of Clearwater would like a recipe for a cookie she finds in Publix called panecillos de San Francisco. It's an anise-flavored cookie with an oblong shape. Gretchen Murphy of Tampa remembers a blueberry muffin sold from a corner stand on a Tampa street back in the 1960s or 1970s. She says the muffins were huge, delicious and served with a dollop of butter. She hopes someone has a flavorful blueberry muffin recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.

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