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    You are in: Home / Recipes / Poached Snapper Piccata Recipe
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    Poached Snapper Piccata

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Chef JCON's Note:

    Light and flavorful - works well with most white flaky fish (snapper, tilapia, walleye and even mahi mahi).

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    Units: US | Metric


    1. 1
      Trim off any belly fat or dark meat on fillets.
    2. 2
      Soak 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).
    3. 3
      In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.
    4. 4
      Place 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).
    5. 5
      Plate the fillets and spoon the liquid from the pan over them.
    6. 6

    Ratings & Reviews:


    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

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