Pan Sautéed Rockfish With Capers Recipes

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PAN-SAUTéED ROCKFISH WITH CAPERS



Pan-Sautéed Rockfish With Capers image

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

24 ounces rockfish fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon olive oil
1/3 cup dry vermouth (or white wine)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
1/4 teaspoon dried herbs (like herbes de Provence)
1 tablespoon butter, chilled and cut into pieces
2 tablespoons fresh flat leaf parsley, chopped

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



Pan-Seared Rockfish with Lemon Beurre Blanc image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup canola oil
6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
1 cup softened butter

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



PAN SAUTEED ROCKFISH WITH CAPER SAUCE image

Yield 4

Number Of Ingredients 11

24 ounces rockfish fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon olive oil
1/3 cup dry vermouth (or white wine)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
1/4 teaspoon dried herbs (like herbes de Provence)
1 tablespoon butter, chilled and cut into pieces
2 tablespoons fresh flat leaf parsley, chopped

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



Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

3 large globe artichokes
1/2 lemon, juiced, plus 2 lemons, zested and juiced
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
2 bulbs fennel, finely sliced lengthwise
Salt and pepper
2 tablespoons peanut oil
6 (6-ounce) rockfish or halibut fillets
6 cloves garlic, peeled and blanched in 3 changes water, then sliced
4 plum tomatoes, peeled, seeded, and large diced
1 cup dry white wine
1 cup fish or chicken stock, optional
2 tablespoons capers
1 tablespoon chiffonaded basil leaves

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



Pan-Roasted Fish With Fried Capers image

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

2 tablespoons salt-packed or brined capers
2 tablespoons olive oil, plus more for frying
1 clove garlic, crushed
4 fillets striped bass, or other meaty white fish like cod or halibut (about 2 pounds)
Sea salt and freshly ground pepper
1 lemon, cut into wedges

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



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

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

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

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



Monkfish With Caper Butter image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

12 monkfish medallions, 1/2-inch thick (about 2 pounds)
1/2 cup all-purpose flour
1 teaspoon dry mustard
Salt and ground black pepper
6 tablespoons unsalted butter
1 tablespoon finely minced shallots
2 tablespoons drained capers
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced tarragon leaves
Lemon wedges, for serving

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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