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
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.
GROUPER FILLET WITH PICCATA SAUCE
The best sauce for grouper highlights the delicate fish without taking over. In this recipe, we use a simple piccata type sauce with lemon and capers to create an easy meal that the family will love.
Provided by Laurel Ann Deininger, MS, RD, LDN, CDE
Categories Dinner
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Dry fish fillets with paper towel.
- Heat olive oil in pan.
- Cook fish fillets over medium heat until fish has turned opaque and flakes, approximately 2-3 minutes on each side. Transfer fish to a warm serving platter.
- Add chives, capers, lemon juice, brandy (or cognac), mustard, and butter to the pan. Cook for 30 seconds, whisking constantly.
- Whisk in chicken broth. Stir until sauce is smooth and has reduced slightly, approximately 2-3 minutes.
- Return fish to pan and coat fish with sauce.
- Plate fish and pour additional sauce from pan over the fish.
- Enjoy!
Nutrition Facts :
BROILED GROUPER PARMESAN
Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.
Provided by JOANG2
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler.
- Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
- Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
- Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 1.4 g, Cholesterol 126.6 mg, Fat 24.9 g, Protein 48.1 g, SaturatedFat 10.8 g, Sodium 389 mg, Sugar 0.4 g
SUPER GROUPER
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
- Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
- Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 1.1 g, Cholesterol 146.9 mg, Fat 30.8 g, Fiber 0.1 g, Protein 44.4 g, SaturatedFat 15.9 g, Sodium 410.2 mg, Sugar 0.3 g
GROUPER PICCATA RECIPE - (3.5/5)
Provided by hmorris31
Number Of Ingredients 11
Steps:
- 1. Sprinkle the grouper fillets with salt and pepper and then dredge on all sides in the flour. Melt the 2 Tbsps butter and olive oil in a large skillet over medium-high heat. Add the fillets to the skillet and cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet. 2. Add the lemon juice and wine to the skillet, scraping browned bits from the pan. Cook for 2 minutes or until slightly thickened. Remove from heat. Stir in the remaining butter, capers, and parsley. Serve sauce over fish.
GROUPER WITH TOMATO AND BASIL
Steps:
- Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
- Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.
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