Poached Snapper Piccata Recipes
PAN-POACHED ALASKAN SALMON PICCATA
This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.
Provided by Ann
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 1.8 g, Cholesterol 81.3 mg, Fat 18 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 6.1 g, Sodium 366.9 mg, Sugar 0.4 g
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.
POACHED SNAPPER PICCATA
Light and flavorful - works well with most white flaky fish (snapper, tilapia, walleye and even mahi mahi).
Provided by Chef JCON
Categories European
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 214, Fat 2.6, SaturatedFat 0.6, Cholesterol 71, Sodium 87.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.2, Protein 39.9
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