The great culinary caper

Mix flour with paprika and a pinch of salt and pepper. Pass fish through flour mixture just to coat it. In a saute pan heat at least 1 inch of oil. Fry fish over medium-high heat until just golden and place in a casserole dish. Drain most of the oil to a container for future use, if desired. In the same pan, saute onions and peppers until tender. Add the rest of the ingredients and bring to a boil. Pour this mixture over the fish and bake 10-15 minutes. Serve hot with slices of lemon. — Adalberto Diaz, chef, Frank Granato Importing Co.

OLIVE AND CAPER TAPENADE

3/4 cup pitted Kalamata or other Greek black olives
4 large cloves garlic
4 anchovy fillets, preferably salt-packed
3/4 cup capers, drained
1/2 cup packed cup fresh basil leaves
2/3 cup olive oil
2 tablespoons fresh lemon juice

Place all ingredients in a food processor and process until chopped as fine as possible. Or use a chef's knife to finely chop the olives, garlic, anchovies, capers and basil, and then transfer mixture to a bowl and mix in the oil and lemon juice). Use right away, or store in the refrigerator for up to three weeks. — "The Olive and The Caper," by Susanna Hoffman (Workman, $19.95)

PUTTANESCA SAUCE

1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted and halved Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon dried crushed basil

1/2 teaspoon dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients except pasta and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute. — "The Essence of Emeril," Food Network

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