Poached Snapper Piccata

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

• Ready In: 22 mins
• Serves: 3-4

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

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