Can lemon zest be used as a caper substitute in seafood recipes?

Lemon zest can sometimes be used as a substitute for capers in seafood recipes, but it’s important to understand the differences between the two to manage expectations in flavor. Capers are small, pickled flower buds that carry a sharp, tangy, and slightly briny taste with a hint of saltiness. They add complexity and a distinct savory quality to dishes that complement seafood beautifully. Lemon zest, on the other hand, primarily offers bright, fresh citrus oils without the saltiness or the fermented tang that characterize capers.

When considering lemon zest as a substitute, it is best used when the recipe calls for a fresh, citrusy note to enhance the seafood, rather than the briny punch that capers provide. For example, a sprinkle of lemon zest over grilled fish or shrimp can impart lively aromatic freshness, elevating the dish with fragrance and subtle acidity. However, it will not replicate the depth of flavor that capers contribute, particularly in recipes that rely on that balance of salty and tangy, such as in piccata or puttanesca sauces.

If you must substitute lemon zest for capers, it may be beneficial to combine the zest with a small amount of salt or a splash of vinegar or olive brine to mimic some of the capers’ savory qualities. This approach can help achieve a closer flavor profile, though it will still fall short of an exact replacement due to the unique fermentation process capers undergo. Ultimately, while lemon zest can provide a bright, citrus complement to seafood, it should be viewed more as a complementary flavor rather than a direct caper substitute in most culinary contexts.