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.
PICCATA SAUCE & TOPPING FOR WHITE FISH
Make and share this Piccata Sauce & Topping for White Fish recipe from Food.com.
Provided by Chicagoland Chef du
Categories Very Low Carbs
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 125.3, Sodium 443.1, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 36.2
PAN FRIED WHITE FISH
Steps:
- Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
- In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.
Nutrition Facts : Calories 213 calorie, Fat 5.3 grams, SaturatedFat 1.1 grams, Carbohydrate 11.6 grams, Fiber 0.42 grams, Protein 27.7 grams
MY FAVOURITE SPONGE TOPPING FOR FRUIT.
I have used this recipe for topping all fruits from canned peaches to freshly stewed apples. It works well with all. Serve with sweetened whipped cream and or custard as a nice winter dessert.
Provided by Jen T
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar until light and fluffy.
- Add eggs and then flour and baking powder which have been sifted together.
- Lastly mix in the milk to get a spreadable batter.
- Spread over hot fruit in an oven proof dish.
- Bake at 400'F/200'C for 30 minutes approximately or until risen and golden brown.
- Serve warm.
Nutrition Facts : Calories 624.9, Fat 27.1, SaturatedFat 16.1, Cholesterol 171, Sodium 395.7, Carbohydrate 87.9, Fiber 1.3, Sugar 50.3, Protein 9.2
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