Chef JCON's Note:
Light and flavorful - works well with most white flaky fish (snapper, tilapia, walleye and even mahi mahi).
My Private Note
Units: US | Metric
- 1Trim off any belly fat or dark meat on fillets.
- 2Soak fillets in lemon juice for no longer than 5 minutes. Remove fillets from lemon juice and press firmly with paper towel to remove the lemon juice from the fillets. (This will remove any "fishy" taste).
- 3In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.
- 4Place fillets in the skillet in a single layer. Season with salt, pepper, and a generous amount of thyme, oregano and basil. After a few minutes, carefully turn fillets over. (Depending on what type of fish and how thick the fillets are, cooking time will vary). Season again as noted above. Add capers. I like a whole lot of them, but just add however many you like. Add sliced mushrooms (optional). Reduce heat to medium-low. Add white wine and a tiny splash of lemon juice. Cover and simmer until fish is done (this should only take a few minutes).
- 5Plate the fillets and spoon the liquid from the pan over them.
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Nutritional Facts for Poached Snapper Piccata
Serving Size: 1 (142 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 214.0
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.5 g
- Cholesterol 70.9 mg
- Sodium 87.5 mg
- Total Carbohydrate 1.5 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 39.9 g