PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 9
Steps:
- Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.
SALMON TWO WAYS WITH CAPER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
- Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
- For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
- To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
- In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
- For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
- To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE
Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.
Provided by kyle martin
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat.
- Season chicken on both sides with salt and pepper.
- Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
- Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
- Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
- Pour sauce over chicken.
- Serve immediately with couscous, if desired.
Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27
TROUT FILLETS WITH LIME AND CAPER SAUCE
This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good
Provided by Sandyg61
Categories Trout
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry the trout fillets and season lightly.
- Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
- Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
- Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
- Add the remaining butter to the pan with the capers and dill and fry until golden brown.
- Add lime juice to taste and a little salt and pepper.
- Spoon over the trout.
Nutrition Facts : Calories 439.2, Fat 33.5, SaturatedFat 16.4, Cholesterol 152.6, Sodium 213, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.2
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
SEARED SALMON WITH MUSTARD-CAPER BUTTER
Butter flavored with mustard and capers adds to salmon's lusciousness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
- Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.
Provided by Tinat51796
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
- Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.
SEARED KING FISH AND MUSTARD CREAM AND CAPER SAUCE
King Fish is a popular NZ game fish. Mostly cooked as steaks. I made this sauce up, as sometimes King Fish can be dry if not fresh enough. The sauce is also great with Tuna or Steak.
Provided by Fleur Winger
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare Sauce.
- Crush garlic and mix with chicken stock and lemon pepper.
- Fry onion, garlic, chicken stock and lemon pepper untill onion is clear and spices are fragrant.
- Pour in cream and simmer untill reduced and thick.
- Add capers and mustard and stir in lightly.
- To prepare King Fish Steaks.
- Crush garlic.
- Mix with lemon pepper, chicken stock and lime juice.
- Pat steaks dry with a paper towel.
- Rub garlic mixture into steaks and then sear on a hot grill or barbeque for 5 mins each side (Less if steak is less than 2cm thick).
- Lay out on a platter and pour creamy mustard sauce over the top.
- Serve hot with a side salad or vegetables.
More about "seared king fish and mustard cream and caper sauce food"
PAN SEARED SALMON WITH MUSTARD CREAM SAUCE - VIKALINKA
From vikalinka.com
5/5 (4)Category Main CourseCuisine EuropeanCalories 393 per serving
- Heat the oil and butter in a non-stick pan, then add the salmon, seasoned with salt and pepper, to a pan skin side up and sear for 3-4 minutes over medium high heat until golden and crispy, then flip on the other side and cook for 2 minutes longer. It will not be cooked all the way through, remove to a separate plate.
- To the same pan, add the chopped shallots and cook for 2-3 minutes over low heat, then add minced garlic and thyme leaves, sauté for 30 seconds while stirring. Then deglaze the pan with the dry white wine and let it simmer for 5 minutes until the liquid reduces a bit, then add both mustards, chicken stock and the heavy cream, stir and let it bubble away for 5 minutes longer. Make sure your heat is set to low while making this cream sauce.
- Bring the salmon back to the pan and let it simmer in the sauce for 5-7 minutes until the salmon is opaque and cooked all the way through and the sauce is desired consistency. Taste the sauce and add more salt if necessary.
PAN SEARED SCALLOPS WITH MUSTARD-CAPER SAUCE - MYRECIPES
From myrecipes.com
- In a medium, nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops, flat side down, in the pan; cook for about 2 minutes on each side or until they are gold brown. Remove from heat and set aside on a plate.
- In a sauce pan, heat the remaining 1 tablespoon of olive oil and garlic over medium heat; cook for 2-3 minutes. Add the wine, capers, mustard, and lemon juice to pan. Bring the mixture to a simmer and cook for about 6-7 minutes or until the wine has reduced slightly. Stir in the lemon zest, butter, and parsley. Once the butter has melted remove from the heat. Immediately add the scallops to pan; toss gently in the sauce and serve.
PAN SEARED COD WITH A CAPER, PARSLEY AND LEMON SAUCE
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From highlandsranchfoodie.com
5/5 (1)Category Main Course SeafoodCuisine AmericanCalories 922 per serving
- In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.
- Pat the cod fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.
- Heat 2 tablespoons of canola oil in a heavy bottomed pan, such as a cast iron. Cook until opaque throughout, 4 to 5 minutes per side.
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