PAN-SAUTéED ROCKFISH WITH CAPERS
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
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.
PAN SAUTEED ROCKFISH WITH CAPER SAUCE
Yield 4
Number Of Ingredients 11
Steps:
- Heat a non-stick skillet over medium high heat. 2 Add the oil and swirl to coat the pan. 3 Season the fish on both sides with the salt and pepper. 4 Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily. 5 Remove the fish to a warm plate. 6 Add vermouth, lemon rind, lemon juice, capers and herbs to the pan. 7 Cook for 30 seconds. 8 Add the butter to the pan, whisking to incorporate into the sauce. 9 Pour the sauce over the fish, top with the parsley.
PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
PAN-ROASTED FISH WITH FRIED CAPERS
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Provided by Amanda Hesser
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
- Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
- Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 0 grams
ROCKFISH BY RECIPE THURSDAY
Rockfish has a wonderful flakey texture and a nice mild flavor. In coming up with this recipe I found it needed more flavor. After a few tries I came up with this recipe and I am very happy with it.You can also sub Flounder, Red Snapper and Arctic Char. This recipe is good for you and very easy to make. Enjoy
Provided by bill mayes
Categories European
Time 45m
Yield 2 sevings, 2 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop tomato , Garlic, Bell Pepper and put in a coffee cup or small container. Add remaining ingredients and mash with a spoon and let set for 10 minutes. Cut fish in half and arrange in a Iron Skillet.
- Cover with ingredients in coffee cup and cover loosely with foil.
- Cook for 12 minutes then remove foil at 350 degrees.
- remove foil and cook for 15 min or until done.ENJOY.
Nutrition Facts : Calories 266.7, Fat 3.3, SaturatedFat 0.9, Cholesterol 113.4, Sodium 973.1, Carbohydrate 8.6, Fiber 2, Sugar 4.2, Protein 43.1
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