Poached Snapper Piccata
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- extra virgin olive oil
- 1 lb red snapper fillets or 1 lb rockfish fillet
- salt (to taste)
- fresh ground black pepper
- 3 garlic cloves (crushed)
- thyme
- oregano
- basil
- 1⁄4 cup white wine
- lemon juice
- capers
- sliced mushrooms
directions
- Trim off any belly fat or dark meat on fillets.
- 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).
- In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.
- 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).
- Plate the fillets and spoon the liquid from the pan over them.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
My Mom got me interested in cooking at a young age and I've been cooking ever since. I don't think I've ever used a recipe for anything, so my recipes will rarely have actual amounts of ingredients.