PAN-SAUTéED ROCKFISH WITH CAPERS
Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well.
Provided by IngridH
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a non-stick skillet over medium high heat.
- Add the oil and swirl to coat the pan.
- Season the fish on both sides with the salt and pepper.
- Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
- Remove the fish to a warm plate.
- Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
- Cook for 30 seconds.
- Add the butter to the pan, whisking to incorporate into the sauce.
- Pour the sauce over the fish, top with the parsley.
PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
PAN SAUTEED ROCKFISH WITH CAPER SAUCE
Yield 4
Number Of Ingredients 11
Steps:
- Heat a non-stick skillet over medium high heat. 2 Add the oil and swirl to coat the pan. 3 Season the fish on both sides with the salt and pepper. 4 Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily. 5 Remove the fish to a warm plate. 6 Add vermouth, lemon rind, lemon juice, capers and herbs to the pan. 7 Cook for 30 seconds. 8 Add the butter to the pan, whisking to incorporate into the sauce. 9 Pour the sauce over the fish, top with the parsley.
ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL
Steps:
- Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
- In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
- Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
- Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.
PAN-ROASTED FISH WITH FRIED CAPERS
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Provided by Amanda Hesser
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
- Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
- Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 0 grams
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
MONKFISH WITH CAPER BUTTER
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
- Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
- Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
- Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 8 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
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