Pan Seared Black Fish In Caper Apple Wine Butter Sauce With Toasted Garlic And Carmelized Onions Recipes

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FISH WITH LEMON, BUTTER, CAPER SAUCE



Fish With Lemon, Butter, Caper Sauce image

I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.

Provided by JustJanS

Categories     Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

4 fish fillets, your choice (tonight I have shark)
1/4 cup all-purpose flour
salt and pepper
1/4 cup butter
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons capers
2 tablespoons chopped fresh parsley

Steps:

  • Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
  • Cook the fish to your liking and remove to serving plates.
  • Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE



Pan-Seared Chicken with Apple-Red Wine Sauce image

This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.

Provided by KidChef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup apple juice
½ cup sweet red wine
1 tablespoon butter
salt and ground black pepper to taste

Steps:

  • Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
  • Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g

SHAD ROE WITH BLACK BUTTER CAPER SAUCE



Shad Roe With Black Butter Caper Sauce image

Provided by Moira Hodgson

Categories     main course

Time 13m

Yield 4 servings

Number Of Ingredients 9

4 pairs shad roe
Flour for dredging
2 tablespoons peanut or vegetable oil
6 tablespoons butter
3 tablespoons capers
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
4 wedges lemon
Chopped parsley to garnish

Steps:

  • Pat the roe dry with paper towels and dredge them lightly with flour.
  • Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger. Remove them to a heated platter and keep them warm.
  • Wipe out the pan with a paper towel. Add the remaining butter and cook over medium heat, stirring, until it turns light brown. Add the capers and lemon juice. Season with salt and pepper and pour the sauce over the roe. Garnish with lemon and parsley and serve.

PAN-SEARED FILET MIGNON WITH CAPER SAUCE



Pan-Seared Filet Mignon With Caper Sauce image

Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.

Provided by kittycara

Categories     Steak

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 teaspoon salt
1/2 teaspoon pepper
3 (4 ounce) filet mignon steaks
4 tablespoons butter or 4 tablespoons margarine, divided
1/4 cup chopped shallot
2 garlic cloves, minced
2/3 cup red wine (such as Cabernet Sauvignon)
2 tablespoons dijon-style mustard
2 tablespoons capers
chopped tomato (optional)

Steps:

  • Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
  • Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
  • NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9

LEMON BUTTER CAPER SAUCE



Lemon Butter Caper Sauce image

This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Provided by John Siracusa

Categories     Adapted Recipes     Gordon Ramsay     Recipes

Time 20m

Number Of Ingredients 12

¼ tsp. Kosher salt to taste
¼ tsp. cracked black pepper, to taste
½ tsp. dried thyme leaves
4 Tbsp. unsalted butter
1 very small shallot, minced (about 1 Tsp.)
2 garlic cloves, minced (about 1 tsp.)
2 tsp. all-purpose flour
1 C. dry white wine
1 ½ C. chicken stock, homemade or low sodium
2 Tbsp. drained capers
2 Tbsp. minced fresh parsley
1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Steps:

  • Melt 2 Tbsp. of butter in it over medium heat until sizzling.
  • Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
  • The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
  • Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
  • Lower the heat to medium-high continue to cook, without a lid, until it' reduced by ½ in about 7 to 10 minutes.

Nutrition Facts :

PAN-SEARED TILAPIA WITH LEMON CAPER SAUCE



Pan-Seared Tilapia with Lemon Caper Sauce image

This recipe featuring pan-seared tilapia is light, healthy, and full of flavor! #STARFineFoods

Time 15m

Yield Serves 4

Number Of Ingredients 12

4 fresh Tilapia fillets
Kosher Salt and Black Pepper
2 Tbsp. Butter
2 Tbsp. plus 2 tsp. STAR Extra Virgin Olive Oil, divided
2 large Shallots, minced
1 large Garlic Clove, squeezed through a garlic press
3/4 cup White Wine, like Pinot Grigio
1 whole Lemon, zested
3 Tbsp. Lemon Juice, or more to taste
1 tTbsp. STAR Capers, rinsed
1 Tbsp. minced fresh Parsley
Sliced Lemon, for garnish

Steps:

  • Season both sides of the fish with kosher salt and black pepper.
  • Preheat a large non-stick skillet over medium heat. Melt 2 Tbsp. of butter and add 2 Tbsp. of STAR Extra Virgin Olive Oil.
  • Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.
  • Add the minced shallots and garlic to the same pan and cook for 2 to 3 minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.
  • Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a drizzle of Extra Virgin Olive Oil.
  • Enjoy!

LEESA'S RED SNAPPER FILLETS WITH LEMON CAPER SAUCE



Leesa's Red Snapper Fillets with Lemon Caper Sauce image

Pan Fried Snapper is a delicious and healthy meal that's ready in 10 minutes! Learn how to quickly cook red snapper with lemon butter caper sauce. If you're nervous about cooking fish, this recipe for red snapper fillets is a great place to start.

Provided by Anne Clark

Categories     Main Course

Time 10m

Number Of Ingredients 6

2 red snapper fillets, skin on
light sprinkling of salt, pepper, garlic powder, onion powder
4 tablespoons butter (divided)
1 lemon
2 tablespoons capers (drained)
light sprinkling of parsley flakes

Steps:

  • Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
  • Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
  • Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 2 g, Protein 45 g, Fat 26 g, Cholesterol 142 mg, Sodium 524 mg, Sugar 1 g, SaturatedFat 15.2 g, TransFat 0.9 g

STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE



Steelhead Trout Recipe with Lemon Caper Sauce image

This delicious Steelhead Trout with Lemon Caper Sauce is a healthy and low-carb dinner rich in lean protein and omega-3 fatty acids. Because everything (the fish and the sauce) is cooked on the stove-top in the same skillet, this easy one-pan recipe requires minimal cleanup!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 8

1.5 lb steelhead trout ((3 fish fillets) )
1 tablespoon Italian herb seasoning ((dried thyme, oregano, parsley, combined))
salt (to taste)
1 tablespoon olive oil
2 tablespoons capers ((drained))
4 cloves garlic ((minced))
3 tablespoons lemon juice ((freshly squeezed))
2 tablespoons butter ((softened))

Steps:

  • Season the tops of steelhead trout fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
  • In a large skillet, heat 1 tablespoon of olive oil on medium heat until hot but not smoking. (Note: 1 tablespoon of olive oil is enough as fish will release lots of its own oil - steelhead trout is a fatty kind of fish).
  • Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 2 minutes on medium heat, making sure the oil does not smoke.
  • Turn the fillets over, skin side down. Cook for another 2 minutes on medium-low heat (keeping oil from burning).
  • Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
  • After the fish is cooked through, using a spatula, carefully remove trout fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan). Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.
  • Add capers, diced garlic, and lemon juice to the same skillet with oil in which you just cooked the trout.
  • Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat.
  • Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add cooked steelhead trout fillets back to the pan, spoon sauce over the fish, and serve.

Nutrition Facts : Calories 458 kcal, Carbohydrate 3 g, Protein 47 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 151 mg, Sodium 333 mg, ServingSize 1 serving

PAN SEARED BLACK FISH IN CAPER APPLE WINE BUTTER SAUCE WITH TOASTED GARLIC AND CARMELIZED ONIONS



PAN SEARED BLACK FISH IN CAPER APPLE WINE BUTTER SAUCE WITH TOASTED GARLIC AND CARMELIZED ONIONS image

Categories     Fish     Roast     Healthy

Yield 2 people

Number Of Ingredients 6

2 lbs or 2 filets of black fish, also could use monk fish. de boned
2 large onions, frenched.
1/2 stick butter, 3 tablespoons or so extra virgin olive oil,
1 tablespoon capers
1 cup apple wine.
5 cloves garlic slivered.

Steps:

  • pre heat oven to 400 degrees, in a saute pan add a quarter size drop olive oil over medium heat. distribute oil evenly in pan, and lightly wipe out excess pnce pan is hot, add slivered garlic, watching and moving constantly with wooden spoon,until toasted to a nice golden brown. set aside, heat up return pan increse heat add 1 tablespoon olive oil and 2 tablespoons butter, once butter melts,add onions cook until carmelized salt and pepper to taste. set aside. in large oven safe saute pan or cast iron skillet,(what I use) heat over med high add 1 tablespoon olive oil and 1 tablespoon butter, salt and pepper top of fillets. Sear tops of filets first, then flip. tops should be slightly browned,add capers,let sear another min or so, then deglaze pan with apple wine. stick in oven for 10 -12 min. remove from oven add remaining butter to thicken sauce. remove filets, can be served over anything, I like it over a nice cheesy grit pile.top filets with a portion of carmelized onion and then toasted garlic, finish by spooning sauce over filets. Enjoy!

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