Best Piccata Of Mako Shark With Capers And Lemon Recipes

PICCATA OF MAKO SHARK WITH CAPERS AND LEMON

Piccata of Mako Shark With Capers and Lemon image

Provided by Florence Fabricant

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil or unsalted butter
3/4 of a pound slices of mako shark no more than 1/4-inch thick
1 small lemon, peeled and sliced, with each slice cut into 8 to 12 pieces
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 1/2 teaspoons capers, well rinsed and dried
2 tablespoons finely chopped Italian parsley

Steps:

Heat the oil or butter in a large heavy skillet. Dry the shark fillets on paper towel, add them and saute over medium-high heat less than a minute on each side. Remove to a warm platter.
Add lemon pieces, salt, pepper and capers to the skillet and heat through, then pour over the fish.
Sprinkle with parsley and serve at once.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 3 grams, Sodium 324 milligrams, Sugar 1 gram

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

Ingredients

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

MUSHROOM CHICKEN PICCATA

Mushroom Chicken Piccata image

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

Provided by Karen

Categories Main Dish Recipes Chicken Chicken Piccata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
1 cup chicken broth
½ cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g