Pan-Sautéed Rockfish With Capers

"Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by mersaydees photo by mersaydees
Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

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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

  1. franacle
    This dish was awesome! I am not an experiences fish cooker, but this was easy, fast and delicious! My husband said it was his favorite! Served it with brown rice.....the sauce was great with it as well.
     
  2. Robin S.
    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.
     
  3. dnlddttn
    The sauce was amazing! I used a dry white wine and the capers and lemon added just the right amount of spice to elevate a bland fish. My local market provides very fresh fish which is also a key to the success of this recipe. I am going to try this sauce recipe with crab and chicken as well.
     
  4. mersaydees
    Delicious! Great flavors! Love capers! Made as directed. Thanks, IngridH! I will make this again and again. Made the first time for PRMR tag game.
     
  5. MsPia
    Very tasty. I made it with mashed potatoes. We eat lots of bread with the juice.
     
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Tweaks

  1. Heidi B.
    I didn’t have any flat leaf parsley so just left it out.
     

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