Pan-Sautéed Rockfish With Capers
photo by DianaEatingRichly
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 24 ounces rockfish fillets
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon olive oil
- 1⁄3 cup dry vermouth (or white wine)
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1⁄4 teaspoon dried herbs (like herbes de Provence)
- 1 tablespoon butter, chilled and cut into pieces
- 2 tablespoons fresh flat leaf parsley, chopped
directions
- Heat a non-stick skillet over medium high heat.
- Add the oil and swirl to coat the pan.
- Season the fish on both sides with the salt and pepper.
- Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
- Remove the fish to a warm plate.
- Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
- Cook for 30 seconds.
- Add the butter to the pan, whisking to incorporate into the sauce.
- Pour the sauce over the fish, top with the parsley.
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Reviews
-
My husband isn't a fan of fish, particularly strong-tasting ones. When rockfish was on sale at our Whole Foods, I decided to give it a try, thinking I would cook it pan fried with a piccata sauce. Voila, this showed up when I went Googling, exactly what I wanted! It was as easy and delicious as all the prior reviewers said, and my husband said it was good.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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