FISH WITH LEMON AND CAPER SAUCE | WILLIAMS SONOMA
<p>Piccata is a traditional Milanese preparation in which a pan sauce of butter, lemon juice and capers is spooned over thin slices of sautéed veal. But that same trio of ingredients is also used in southern Italy as the basis of a sauce for white fish, especially those with a delicate texture. Simple steamed vegetables are a good accompaniment.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
- Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil.
- Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.
- Pour the warm sauce over the fish and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Mediterranean Cooking,</i> by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).
TUNA, CAPER & CHILLI SPAGHETTI RECIPE | BBC GOOD FOOD
Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make
Provided by Anna Glover
Categories Dinner, Supper
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
- Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
- Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
Nutrition Facts : Calories 409 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.4 milligram of sodium
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