Recipe: LoHi's Caper Sauce

December 2010

When I lunch at LoHi SteakBar (open for lunch Friday, Saturday, and Sunday), I usually order the El Tejon burger topped with a fried egg, chili, and cheddar cheese. But last week, I opted for the lighter-sounding fish special: delicate, pink steelhead trout served with an herby lentil salad and a crunchy tarragon-celery-root slaw.

The highlight of the dish was the zingy caper sauce underneath the trout. As it turns out, the sauce accompanies all of LoHi's fish specials, from scallops to halibut, and it's easy to make at home. Rob Alfaro, one of LoHi's chefs, was happy to share the recipe.

Blend the following ingredients in a food processor: 2 large shallots, 4 cloves garlic, 1 cup drained capers, 1/8 cup of Dijon mustard, 1 1/2 bunches fresh parsley, 1/4 cup of fresh tarragon, oregano, and thyme (combined), 1/4 cup lemon juice, 1 cup olive oil. Enjoy with all types of seafood.

Tip: For best results, first process the shallots and garlic until fine; then add capers, mustard, and fresh herbs until incorporated; finish with the lemon juice and olive oil. Blend for two minutes until smooth. Add salt and pepper to taste.

3200 Tejon St., 303-927-6334