STEAK PICCATA RECIPE RECIPES

ROASTED CAULIFLOWER "PICCATA" | ALLRECIPES

Roasted Cauliflower

With chicken piccata being my husband's favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Cauliflower

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 cauliflower steaks

Number Of Ingredients 11

Ingredients

1 large head cauliflower
2 tablespoons olive oil
¼ teaspoon salt
? teaspoon ground black pepper
? cup chicken broth
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1 tablespoon salted butter
2 teaspoons capers
1 teaspoon chopped fresh parsley

Steps:

Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.
Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.

Nutrition Facts : Calories 293.5 calories, CarbohydrateContent 26.3 g, CholesterolContent 16.3 mg, FatContent 19.8 g, FiberContent 10.7 g, ProteinContent 8.7 g, SaturatedFatContent 5.6 g, SodiumContent 862.4 mg, SugarContent 10.7 g

SWORDFISH PICCATA RECIPE - JOHN BESH | FOOD & WINE

Swordfish Piccata Recipe - John Besh | Food & Wine image

Chef Way The farm behind La Provence raises heritage Mangalitsa pigs; John Besh uses the well-marbled ham for his swordfish.Easy Way For home cooks, wrapping prosciutto or serrano ham around swordfish keeps the seafood moist and flavorful. More Fast Fish Recipes

Provided by John Besh

Total Time 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

Six 6- to 7-ounce skinless swordfish steaks
Salt and freshly ground black pepper
6 thin slices of serrano ham or prosciutto
1/2 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
1/2 cup milk
2 tablespoons extra-virgin olive oil
1 stick unsalted butter
1/2 cup sliced almonds
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons chopped flat-leaf parsley
Sautéed kale, creamy polenta and lemon wedges, for serving

Steps:

Preheat the oven to 350°. Season the swordfish steaks with salt and black pepper and wrap a slice of ham around each steak. Lightly dust the swordfish all over with flour.
In a pie plate, combine the 1/2 cup of flour with the grated Parmigiano-Reggiano cheese. In another pie plate, whisk the beaten egg with the milk. Dip the swordfish steaks in the egg mixture, allowing the excess to drip off, then press the steaks into the flour mixture so that it adheres.
In a large ovenproof nonstick skillet, heat the olive oil until shimmering. Add the swordfish steaks and cook over moderately high heat until lightly browned, about 3 minutes. Flip the steaks over. Transfer the skillet to the oven and roast the swordfish for about 5 minutes, until cooked through.
Meanwhile, in a medium skillet, melt the butter. Add the sliced almonds and cook over moderate heat, stirring, until the almonds are toasted and the butter is lightly browned, about 4 minutes. Remove the sauce from the heat and add the lemon juice, capers and parsley. Transfer the swordfish steaks to plates and spoon the sauce on top. Serve with sautéed kale, creamy polenta and lemon wedges.

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