Gluten Free Fish Piccata Recipes

15 MINUTE WILD COD PICCATA

15 Minute Wild Cod Piccata image

Wild cod piccata is a delicious light fish dinner with a healthy lemon sauce.

Provided by Barbara Bianchi

Categories Dinner

Time 15m

Number Of Ingredients 10

Ingredients

12 ounces Wild Cod
½ teaspoon salt
1/3 cup Bob's Red Mill GF All Purpose Baking Flour
4 tablespoons butter (divided)
3 tablespoons extra-virgin olive oil
For piccata sauce:
⅓ cup fresh lemon juice (from about 2 lemons)
½ cup gluten free chicken broth
¼ cup drained capers (rinsed)
2 tablespoons fresh parsley (chopped)

Steps:

Rinse the fish in cold water and pat dry.
Stir salt and flour together in a shallow dish. Dredge fish in flour mixture and shake off excess.
Melt 2 tablespoons of the butter with the 3 tablespoons of olive oil in a skillet. When butter and oil start to sizzle, add fish and cook for 3 minutes on each side. Remove and transfer to a plate.
For piccata sauce: Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Simmer for 4 minutes.
Pour sauce over fish and garnish with parsley.

Nutrition Facts : Calories 366 kcal, Carbohydrate 2.3 g, ServingSize 1 serving

COD PICCATA

Cod Piccata image

Provided by Elana

Time 26m

Number Of Ingredients 10

Ingredients

1½ pounds cod
½ cup blanched almond flour (not almond meal)
½ teaspoon celtic sea salt
½ teaspoon all purpose chef's shake
5 tablespoons olive oil
5 tablespoons grapeseed oil or butter
1 cup chicken stock or Kettle & Fire Bone Broth
¼ cup lemon juice
¼ cup brined capers
¼ cup fresh chopped parsley

Steps:

Cut the cod into 6 pieces
Mix together flour, salt and chef's shake
Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated
Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side
Transfer from skillet to a plate, and repeat with remaining cod
Place plate of cod in warm oven while preparing the sauce
Add chicken stock, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
Reduce the sauce by half then Whisk in the remaining 3 tablespoons of grapeseed oil
Plate the cod, pour the sauce over it and sprinkle with parsley
Serve

FISH PICCATA

Fish Piccata image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

GLUTEN FREE SALMON PICCATA

Gluten Free Salmon Piccata image

Get a healthy dose of omega-3 fats with this quick and delicious Gluten Free Salmon Piccata. It's fresh, lemony and salty and comes together in under 20 minutes. {gluten-free}

Provided by Karen Kelly

Categories Dinner

Number Of Ingredients 11

Ingredients

3 pieces of skinless salmon
1/2 tsp kosher salt
1/4 tsp pepper
2 tbsp olive oil
3 tbsp Bob's Red Mill 1 to 1 Gluten Free Flour
4 garlic cloves (chopped)
1/3 cup dry white wine (I used Sauvignon Blanc)
1/4 cup fresh lemon juice
2 tbsp drained capers
1 tbsp unsalted butter
chopped parsley and lemon slices for garnish

Steps:

Sprinkle salmon with salt and pepper on both sides.
Pour flour onto a plate and dredge the salmon in flour on both sides. Shake to remove excess.
Heat olive oil in a pan over medium-high heat.
Cook salmon about two minutes per side.
Turn heat down to medium and add garlic. Cook for a minute.
Add lemon juice, wine and capers. Cook over medium-low for about 6 minutes or until salmon is cooked through.
Add butter and stir sauce until combined.
Spoon over salmon and serve with chopped parsley and fresh lemon slices.

Nutrition Facts : Calories 176 kcal, Carbohydrate 9 g, Protein 1 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 549 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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