Piccata Sauce Topping For White Fish Recipes

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GLUTEN-FREE FISH PICCATA

Finally! Here is all the flavor of a piccata sauce for fish without the flour. Tart and briny from the addition of capers and whole slices of lemon, this sauce will brighten up any mild white filet.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9



Gluten-Free Fish Piccata image

Steps:

  • Sprinkle both sides of the fish fillets with salt and pepper.
  • Heat the oil and 1 tablespoon butter in a large nonstick skillet over medium high heat. When the fat is sizzling, add 2 fillets and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a serving platter, leaving any fat behind in the skillet. If the skillet looks dry, add another tablespoon of oil. Repeat the cooking process with the remaining 2 fillets and transfer to the serving platter.
  • Add the shallots to the drippings in the skillet and cook over medium heat until softened slightly, about 2 minutes. Add the capers and continue to cook until the shallots have completely softened, about 2 minutes more. Add the wine and lemon slices, bring to a simmer and cook, swirling the pan occasionally, until the liquid has reduced by half. Add the lemon juice and remaining 4 tablespoons butter, swirling the pan to emulsify the sauce as the butter melts. Stir in the parsley and season with salt and pepper. Spoon the sauce and lemons over the fish and serve immediately.

4 mild white fish fillets (1 pound), such as sole (see Cook's Note)
Kosher salt and fresh ground black pepper
1 tablespoon olive oil, plus more if needed
5 tablespoons unsalted butter
1 shallot, finely chopped
1/4 cup capers
1/2 cup dry white wine
2 tablespoons lemon juice (from about 1/2 lemon), plus 4 thin lemon slices
1/2 cup fresh flat-leaf parsley, finely chopped

FISH PICCATA

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9



Fish Piccata image

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.

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

SWORDFISH PICCATA

Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.

Provided by Gabrielle Hamilton

Categories     main course

Time 15m

Yield 2 servings

Number Of Ingredients 10



Swordfish Piccata image

Steps:

  • Season the swordfish gently but evenly on both sides with salt and pepper.
  • Dredge the fish in the flour, patting off any excess.
  • In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
  • Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
  • Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
  • While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
  • Deglaze the pan with the white wine, and reduce by half.
  • Add the capers and lemon juice, and cook for 1 minute.
  • Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
  • Add in the minced parsley, and season to taste.
  • Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams

1 1/2 pounds swordfish steak, cut into 3/4-inch slabs
Salt and pepper
1/2 cup Wondra flour
2 tablespoons grapeseed oil
9 tablespoons butter
1 tablespoon finely minced shallot
1/6 cup dry white wine
2 tablespoons capers
Juice of 1/2 lemon plus 2 lemon "cheeks" for garnish
1 tablespoon minced parsley, plus a sprig for garnish

SALMON PICCATA

Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Salmon Piccata image

Steps:

  • Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  • Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  • Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

Four 5- to 6-ounce skinless wild salmon fillets
1 1/2 teaspoons kosher salt
2 tablespoons olive oil, plus more if needed
1 shallot, chopped
1/3 cup chicken broth or clam juice
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons capers, drained
1 teaspoon lemon zest (about 1 large lemon)
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
2 tablespoons chopped Italian parsley

FISH PICCATA- EASY AND ECONOMICAL

Just saw this on Melissa's Show: Ten Dollar Dinners with Melissa d'Arabian Episode: Melissa's 4-Step Fish and it looks like a great meal for company! Put here for safekeeping.

Provided by Sharon123

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Fish Piccata- Easy and Economical image

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 olive oil until just cooked through, about 4 minutes, turning over 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. Enjoy!

Nutrition Facts : Calories 161.2, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 180.8, Carbohydrate 9.4, Fiber 1.2, Sugar 0.9, Protein 1.4

2 tablespoons olive oil
4 small white fish fillets (like tilapia or sole, about 1 pound total)
kosher salt
fresh ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers (chopped if large)
2 tablespoons butter (or margarine)
2 tablespoons chopped fresh parsley

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