Rockfish With Tomatoes Capers Lemon Artichokes And Fennel Recipes

PAN-SAUTéED ROCKFISH WITH CAPERS

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

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.

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

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.