Poached Snapper Piccata Recipes

FISH PICCATA

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.

PAN-POACHED ALASKAN SALMON PICCATA

Steps:

• Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
• Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

PICK OF THE PICCATA SAUCE

Steps:

• Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.
• In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

POACHED SNAPPER PICCATA

Steps:

• Trim off any belly fat or dark meat on fillets.
• Soak fillets in lemon juice for no longer than 5 minutes. Remove fillets from lemon juice and press firmly with paper towel to remove the lemon juice from the fillets. (This will remove any "fishy" taste).
• In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.
• Place fillets in the skillet in a single layer. Season with salt, pepper, and a generous amount of thyme, oregano and basil. After a few minutes, carefully turn fillets over. (Depending on what type of fish and how thick the fillets are, cooking time will vary). Season again as noted above. Add capers. I like a whole lot of them, but just add however many you like. Add sliced mushrooms (optional). Reduce heat to medium-low. Add white wine and a tiny splash of lemon juice. Cover and simmer until fish is done (this should only take a few minutes).
• Plate the fillets and spoon the liquid from the pan over them.
• Enjoy!

PAN-POACHED SALMON PICCATA

Steps:

• Bring water and lemon juice to a boil in medium-sized skillet.
• Stir in chicken bouillon granules.
• Reduce heat to a simmer and place salmon fillets in pan.
• Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
• Remove salmon from pan; keep salmon warm.
• Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
• Whisk in butter and stir in capers.
• Spoon sauce over fish.
• Season with pepper and sprinkle with parsley.