Ingredients
2 T. extra virgin olive oil
1 clove garlic, minced
1 tsp. capers, chopped
1 tsp. pimentos, chopped
juice of 1/2 lemon
Preparation
Warm olive oil in small skillet. Add garlic and cook just until softened. Stir in capers and pimentos. When warm, finish with a squeeze of lemon. Serve over “naked fish” of your choice with other half of lemon.
