Best 7 Piccata Sauce Topping For White Fish Recipes

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Are you looking for a zesty, delectable, and tangy sauce to complement your favorite white fish dishes? Look no further than the classic piccata sauce. This vibrant, Italian-inspired sauce adds a burst of flavor to any type of white fish, elevating it from ordinary to extraordinary. With its blend of butter, lemon, capers, and white wine, piccata sauce is a culinary masterpiece that beautifully enhances the delicate flavor of white fish while adding a touch of sophistication and elegance to your meal. Whether you're a seasoned chef or just starting your culinary journey, this article will guide you through the art of crafting the perfect piccata sauce, ensuring that your white fish dishes become the star of any dining experience.

Let's cook with our recipes!

EASY FISH PICCATA



Easy Fish Piccata image

Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.

Provided by Suzy Karadsheh

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 12

1 pound trout fillet, (or other thin white fish fillet such as sole, halibut, or grouper )
Kosher salt and black pepper
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
1/4 cup flour for dredging, ((use whole wheat flour, all-purpose flour, or gluten free flour of your choice))
1/3 cup extra virgin olive oil
3 tablespoons unsalted butter or ghee (divided)
2 lemons for the juice
1/2 cup white wine (or chicken broth)
4 tablespoons capers (rinsed or drained)
Fresh chopped parsley for garnish

Steps:

  • Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
  • To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
  • In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
  • To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
  • Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
  • Garnish with parsley and red pepper flakes, if using. Serve immediately!

Nutrition Facts : Calories 357.8 kcal, Carbohydrate 3.7 g, Protein 25.5 g, SaturatedFat 3.5 g, Cholesterol 65.8 mg, Sodium 573.7 mg, Fiber 1.4 g, ServingSize 1 serving

FISH PICCATA



Fish Piccata image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

PICK OF THE PICCATA SAUCE



Pick of the Piccata Sauce image

Excellent piccata sauce with lots of garlic and sliced artichoke hearts. Perfect on flattened pan fried chicken.

Provided by Mary Elizabeth Vaquer

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 2

Number Of Ingredients 8

1 cup chicken broth
1 tablespoon minced garlic
2 artichoke hearts, sliced into eighths
1 ½ tablespoons lemon juice
1 ½ tablespoons chopped capers
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.
  • In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 7.8 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 7.3 g, Sodium 359.6 mg, Sugar 0.3 g

SWORDFISH PICCATA



Swordfish Piccata image

Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.

Provided by Gabrielle Hamilton

Categories     main course

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 1/2 pounds swordfish steak, cut into 3/4-inch slabs
Salt and pepper
1/2 cup Wondra flour
2 tablespoons grapeseed oil
9 tablespoons butter
1 tablespoon finely minced shallot
1/6 cup dry white wine
2 tablespoons capers
Juice of 1/2 lemon plus 2 lemon "cheeks" for garnish
1 tablespoon minced parsley, plus a sprig for garnish

Steps:

  • Season the swordfish gently but evenly on both sides with salt and pepper.
  • Dredge the fish in the flour, patting off any excess.
  • In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
  • Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
  • Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
  • While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
  • Deglaze the pan with the white wine, and reduce by half.
  • Add the capers and lemon juice, and cook for 1 minute.
  • Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
  • Add in the minced parsley, and season to taste.
  • Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.

Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams

PICCATA SAUCE



Piccata Sauce image

This is a quick, easy, and tasty sauce that you can serve with either chicken breasts or pork chops. Yummy!

Provided by Maine-iac

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 cloves garlic, minced
1 tablespoon olive oil
3 tablespoons white flour
1 (14 1/2 ounce) can clear chicken broth
1 -2 tablespoon lemon juice
2 -3 tablespoons capers, with juice

Steps:

  • In saucepan, saute garlic in butter until transparent.
  • Add olive oil and flour making a paste.
  • Cook, stirring, until golden brown.
  • Add chicken broth a little at a time, and then add lemon juice.
  • Stir over medium heat until thickened.
  • Add capers with juice.
  • Serve over chicken or pork.

Nutrition Facts : Calories 149.5, Fat 12.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 542.4, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 3.2

PICCATA SAUCE & TOPPING FOR WHITE FISH



Piccata Sauce & Topping for White Fish image

Make and share this Piccata Sauce & Topping for White Fish recipe from Food.com.

Provided by Chicagoland Chef du

Categories     Very Low Carbs

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons capers
1 tablespoon olive oil
1/2 cup parmesan cheese, grated
1 1/2 lbs white fish fillets, ie. sea bass, halibut

Steps:

  • In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
  • Add wine, lemon juice and capers.
  • Boil uncovered until liquid is reduced by half. Remove from heat.
  • Rub fish with 1T oil on both sides.
  • Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
  • Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
  • Serve fish on individual plates and top with sauce.

Nutrition Facts : Calories 266.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 125.3, Sodium 443.1, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 36.2

SEAFOOD PICCATA



Seafood Piccata image

Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

Provided by Beth Lewis

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
¾ cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
½ cup butter
¼ cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
  • Toss pasta with seafood sauce and parsley.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g

Tips:

  • Choose the Right Fish: Select firm-fleshed white fish like cod, tilapia, or halibut for best results.
  • Make a Flavorful Piccata Sauce: Use fresh lemon juice, capers, and white wine to create a zesty and tangy sauce.
  • Use Quality Butter: High-quality butter adds richness and creaminess to the sauce.
  • Cook the Fish Gently: Pan-sear the fish over medium heat until cooked through but still moist and flaky.
  • Don't Overcrowd the Pan: Cook the fish in batches if needed to prevent overcrowding and ensure even cooking.
  • Garnish with Fresh Herbs: Add a pop of color and freshness with chopped parsley or chives.
  • Serve Immediately: Piccata is best enjoyed hot and fresh out of the pan.

Conclusion:

Piccata sauce is a versatile and flavorful topping that pairs perfectly with white fish. With its combination of tangy lemon, briny capers, and rich butter, piccata sauce elevates the delicate flavor of white fish and creates a dish that is both elegant and comforting. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, piccata is sure to impress. So next time you're in the mood for a delicious and satisfying seafood meal, give this piccata sauce recipe a try. You won't be disappointed!

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