Snapper With Browned Butter And Capers Recipes

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Snapper with Browned Butter and Capers image

Recipe From epicurious.com

Categories     Bake     Low/No Sugar     Wheat/Gluten-Free     Lemon     Snapper     Gourmet

Yield Serves 2

Number Of Ingredients 9

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May 27, 2018 Add white wine to skillet; cook for 2 to 2 1/2 minutes or until wine is almost evaporated, scraping up any browned bits on the bottom …

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Total Time 30 mins
Author Eatingwell Test Kitchen
Calories 228 per serving

  • Thaw fish, if frozen. Measure thickness of fish. Rinse fish under cold running water; pat dry with paper towels. Set aside.
  • In a large nonstick skillet, heat oil over medium-high heat. Place fish pieces in skillet, skin sides down. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until skin is crisp and fish flakes easily when tested with a fork, turning once. Transfer fillets to a serving platter, skin sides up.
  • Return skillet to heat. Add white wine to skillet; cook for 2 to 2 1/2 minutes or until wine is almost evaporated, scraping up any browned bits on the bottom of the skillet. Add broth. Bring just to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by about half. Add butter, stirring until it melts; stir in green onions and chives.
  • Remove skillet from heat; add the lemon juice, capers, and pepper. Pour sauce over fish to serve. If desired, serve with lemon wedges.
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Dec 6, 2013 2 tablespoons unsalted butter, cut into 4 pieces 1 shallot, finely chopped 2 tablespoons drained capers 1/4 cup lemon juice 1 tablespoon finely chopped Italian …

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  • In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Season the fish with salt and pepper. Add it to the skillet and cook over moderately high heat, turning once, until golden and cooked through, about 6 minutes. Carefully transfer the fish to plates and keep warm.
  • Wipe out the skillet and add the remaining oil. Add the shallots and capers and cook over moderate heat until the shallots are softened and the capers are slightly crisp, about 3 minutes. Add the lemon juice and simmer until slightly reduced. Add the butter and whisk until incorporated. Season with salt and pepper and stir in the parsley. Spoon the sauce over the fish and serve right away.
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