Piccatasaucetoppingforwhitefish Recipes
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
SWORDFISH PICCATA
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.
Provided by Gabrielle Hamilton
Categories main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the swordfish gently but evenly on both sides with salt and pepper.
- Dredge the fish in the flour, patting off any excess.
- In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
- Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
- Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
- While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
- Deglaze the pan with the white wine, and reduce by half.
- Add the capers and lemon juice, and cook for 1 minute.
- Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
- Add in the minced parsley, and season to taste.
- Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams
PICCATA SAUCE & TOPPING FOR WHITE FISH
Make and share this Piccata Sauce & Topping for White Fish recipe from Food.com.
Provided by Chicagoland Chef du
Categories Very Low Carbs
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
- Add wine, lemon juice and capers.
- Boil uncovered until liquid is reduced by half. Remove from heat.
- Rub fish with 1T oil on both sides.
- Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
- Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
- Serve fish on individual plates and top with sauce.
Nutrition Facts : Calories 266.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 125.3, Sodium 443.1, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 36.2
EASY FISH PICCATA
Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.
Provided by Suzy Karadsheh
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
- To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
- In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
- To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
- Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
- Garnish with parsley and red pepper flakes, if using. Serve immediately!
Nutrition Facts : Calories 357.8 kcal, Carbohydrate 3.7 g, Protein 25.5 g, SaturatedFat 3.5 g, Cholesterol 65.8 mg, Sodium 573.7 mg, Fiber 1.4 g, ServingSize 1 serving
PICKAPEPPA FISH IN FOIL
I can't remember where I got this recipe but I love it---easy, fast, and clean-up is a breeze! Lots of flavors like you find in the Caribbean. This recipe works well with any flaky-type fish like orange ruffy, tilapia, catfish, crappie, etc. You can also include your favorite veggie like green beans, baby carrots, black beans, kernel corn, peas, zucchini, or asparagus. You can easily make for 2, 4, or more. Enjoy!!!
Provided by Mrs.Jack
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray with Pam a disposable foil pan large enough to hold all of the ingredients, normally 9x13 . (Or you can make your own "pan" w/ heavy-duty foil, doubled.)
- Place fillets first and top with veggies.
- Season w/ salt, garlic powder, and red pepper if using. (I rarely use these.).
- Pour whole bottle of sauce over all.
- Seal pan with foil cover, leaving room for heat to circulate inside.
- (It is at this point that I have prepared and refrigerated for a few hours before grilling.).
- This can be cooked on the grill or in the oven. Cook on medium-high heat or 450F for about 15-20 minutes. (You can turn over fillets if you wish but it really isn't necessary unless your fillets are really thick.).
- Cook until fish flakes easily with fork-vegetables should remain with a little crunch.
- Great served with savory, thyme, or lemon rice and a nice crisp salad.
Nutrition Facts : Calories 268.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 123.8, Sodium 179.8, Carbohydrate 6.9, Fiber 1.6, Sugar 3.4, Protein 53.1
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