Tear-shaped caperberries are the fruit of the caper bush. (Capers, incidentally, are the little flower buds of the same shrub.) Pickled caperberries, with their tiny seeds, add a little crunch and a bright note to this flavorful dish.
- 1 large tomato, halved
- 1 cup mixed olives
- ½ cup roasted tomatoes
- 12 caperberries, stemmed and halved
- 2 cloves pickled garlic, thinly sliced
- ¼ cup extra-virgin olive oil, plus 1 tablespoon for the fish
- Freshly ground black pepper
- Four 12-ounce fish (we suggest swordfish, cod or tilapia)
One at a time, press the cut side of the tomato against the large holes on a box grater and grate the flesh into a medium saucepan, discarding the skins. Add the olives, roasted tomatoes, caperberries, garlic, and ¼ cup of the olive oil. Season with pepper. Simmer the sauce over medium heat for 5 minutes. Set the sauce aside.
Heat a large grill pan over medium-high heat. Rub the fish all over with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish in the hot pan until well-marked and the fish is just cooked through, 6–8 minutes per side.
Transfer the fish to a serving platter. Spoon the sauce over the fish. Serve warm or at room temperature.