Rockfish With Tomatoes Capers Lemon Artichokes And Fennel 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.

SHRIMP WITH TOMATOES, CAPERS, AND LEMON



Shrimp with Tomatoes, Capers, and Lemon image

Number Of Ingredients 8

2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, lightly smashed
salt
1 pint grape or cherry tomatoes, halved or quartered if large
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon grated lemon zest

Steps:

  • 1 In a 10-inch skillet, heat the oil over mediumhigh heat. Add the shrimp, garlic, and a pinch of salt. Cook until the shrimp turn pink and lightly golden, about 1 to 2 minutes per side. Transfer the shrimp to a plate. 2 Add the tomatoes and capers to the pan. Cook, stirring frequently, until the tomatoes are slightly softened, about 2 minutes. Return the shrimp to the pan and add the parsley and salt to taste. Stir well and cook 2 minutes more. 3 Add the lemon zest. Discard the garlic and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL RECIPE



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

Provided by nikkiasse

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.

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