Piccata Sauce Topping For White Fish Food

EASY FISH PICCATA

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!

LEMON PICCATA WHITEFISH

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm.
• Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
• Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
• Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.

FISH PICCATA

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.

PICCATA SAUCE

Steps:

• In saucepan, saute garlic in butter until transparent.
• Add olive oil and flour making a paste.
• Cook, stirring, until golden brown.
• Add chicken broth a little at a time, and then add lemon juice.
• Stir over medium heat until thickened.
• Add capers with juice.
• Serve over chicken or pork.

PICK OF THE PICCATA SAUCE

Steps:

• Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.
• In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.

PICCATA SAUCE & TOPPING FOR WHITE FISH

Steps:

• In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
• Add wine, lemon juice and capers.
• Boil uncovered until liquid is reduced by half. Remove from heat.
• Rub fish with 1T oil on both sides.
• Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
• Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
• Serve fish on individual plates and top with sauce.

CHICKEN PICCATA WITH WHITE WINE SAUCE

Steps:

• Cut each chicken breast horizontally in half to make 2 cutlets; place between 2 sheets of plastic wrap. Pound to 1/4-inch thickness; place in shallow dish. Drizzle 1 Tbsp. vinegar evenly onto both sides of chicken cutlets. Refrigerate 1 hour.
• Place flour in pie plate. Heat oil in large skillet on medium heat. Meanwhile, remove chicken from vinegar; discard any excess vinegar. Add chicken, 1 cutlet at a time, to flour, turning to evenly coat both sides of each cutlet. Gently shake off excess flour.
• Add chicken, in batches, to skillet; cook, 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Stir wine and remaining vinegar into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce; stir. Simmer on medium-low heat 5 to 7 min. or until heated through, stirring occasionally. Stir in olives. Serve over chicken.

FISH WITH ARTICHOKE LEMON SAUCE

Steps:

• In a blender or food processor, puree the artichoke hearts with the capers, parsley, garlic, broth, egg holk and lemon juice, scraping down the sides.
• With the motor running, add the olive oil in a thin stream, blending teh sauce until it is smooth.
• Add salt and pepper to taste.
• Spoon the sauce around the cooked fish fillets and then garnish with the lemon slices and more parsley.

LEMON BUTTER CAPER SAUCE

Steps:

• Melt 2 Tbsp. of butter in it over medium heat until sizzling.
• Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
• The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
• Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
• Lower the heat to medium-high continue to cook, without a lid, until it' reduced by ½ in about 7 to 10 minutes.

CHICKEN PICCATA (FRIED CHICKEN CUTLETS WITH LEMON-BUTTER PAN SAUCE) RECIPE

Steps:

• Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
• Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.
• Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F (191°C) on an instant-read thermometer.