Best 5 Pan Sautéed Rockfish With Capers Recipes
Pan-Seared Rockfish with Capers: A Symphony of Flavors for a Delectable Dining Experience
Indulge in the culinary delight of Pan-Seared Rockfish with Capers, a dish that tantalizes the taste buds with its exquisite flavors and textures. This delectable seafood entrée features succulent rockfish fillets, expertly seared to perfection, complemented by a vibrant caper sauce that adds a touch of tangy brightness. Accompanied by a medley of sautéed vegetables, this dish promises a symphony of flavors that will leave you craving for more. But that's not all! This comprehensive article also offers a diverse range of recipes to cater to every palate, including a flavorful Rockfish Ceviche, a zesty Rockfish Tacos with Mango Salsa, and a hearty Rockfish Chowder. Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of rockfish, leaving you inspired to create unforgettable meals.
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.
Provided by IngridH
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL
Steps:
- Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
- In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
- Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
- Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.
PAN-ROASTED FISH WITH FRIED CAPERS
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Provided by Amanda Hesser
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
- Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
- Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 0 grams
Tips:
- Choose the freshest rockfish available. Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.
- Use a large skillet to cook the fish. This will help to prevent the fish from sticking and will allow it to cook evenly.
- Heat the skillet over medium-high heat before adding the fish. This will help to sear the fish and prevent it from sticking.
- Cook the fish for 3-4 minutes per side, or until it is cooked through. The fish is cooked through when it is opaque and flakes easily with a fork.
- Season the fish with salt and pepper before serving. You can also add additional seasonings, such as lemon juice, herbs, or spices.
Conclusion:
Pan-sauted rockfish is a delicious and healthy meal that can be prepared in just a few minutes. By following the tips above, you can ensure that your rockfish is cooked perfectly and is full of flavor. Serve the fish with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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