Best 3 Sole Piccata With Grapes And Capers Recipes
Attention all seafood lovers! Are you craving a delectable and easy-to-make dish that combines the delicate flavors of sole, tangy lemon, buttery goodness, and the sweet crunch of grapes? Look no further, as we take you on a culinary journey to discover the secrets of cooking an unforgettable sole piccata with grapes and capers. In this article, we will provide you with a step-by-step guide, along with tips and tricks, to recreate this classic Italian dish in the comfort of your own kitchen. Get ready to tantalize your taste buds with a burst of flavors and impress your friends and family with your newfound cooking skills.
Let's cook with our recipes!
SOLE PICCATA WITH GRAPES AND CAPERS
Make and share this Sole Piccata With Grapes and Capers recipe from Food.com.
Provided by mell_2
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side.
- Transfer fish to platter. Add grapes, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.
Nutrition Facts : Calories 149.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 107.2, Carbohydrate 4.5, Fiber 0.3, Sugar 3.4, Protein 0.3
SOLE PICCATA
Make and share this Sole Piccata recipe from Food.com.
Provided by KathyRose in RI
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
- In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
- *Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
- The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.
Nutrition Facts : Calories 330.2, Fat 21, SaturatedFat 5.9, Cholesterol 83.3, Sodium 286.5, Carbohydrate 2.4, Fiber 0.2, Sugar 0.5, Protein 27.1
7-MINUTE SALMON PICCATA
In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.
Provided by Chef John
Categories Salmon Fillets
Time 12m
Yield 2
Number Of Ingredients 11
Steps:
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg
Tips:
- To ensure the fish cooks evenly, use a large enough skillet so that the fish fillets are not crowded.
- Dredge the fish fillets in flour before searing to help them brown and create a crispy crust.
- Be careful not to overcrowd the skillet when searing the fish, as this will cause the fish to steam rather than brown.
- Cook the fish over medium-high heat so that it sears quickly and evenly.
- Use a combination of butter and olive oil to sear the fish, as this will help to prevent the butter from burning.
- Add the grapes and capers to the skillet towards the end of cooking so that they have time to soften but do not overcook.
- Serve the fish immediately with lemon wedges and chopped parsley.
Conclusion:
Sole piccata with grapes and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked until it is flaky and tender, and the grapes and capers add a sweet and tangy flavor. This dish is sure to please everyone at your table.
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