White Fish With Capered Wine Sauce

I’m always looking for new and different fish recipes but never having much success.  Even searching the internet seems to turn up the same few basic dishes.  A few months ago, my husband was cleaning out the garage and dug up some old cookbooks.  One of them was a complete book on fish and seafood by Cooking Light Magazine.  I poured over that book for the next two hours, drooling at all the yummy concoctions.  (Reading cookbooks from cover to cover is a passion of mine… who’s with me?)  This is an adaptation of one of the recipes in that book.

Even though this recipe has the same lemon, white wine, and garlic as so many other fish recipes out there, it tastes very different.  The Italian seasoning in the marinade, the capers, the thickness of the sauce and the melted Parmesan all work together to give this creation a uniquely different flavor.

White Fish with Capered Wine SauceFirst you’ll need to zest and juice the lemons.  You’ll only need the zest from about a half of a lemon and the juice from about 2 lemons.Lemon ZestCombine the white wine, lemon zest, lemon juice and Italian seasoning in a large, zip-lock, plastic bag.  Once combined, add the fillets.  Any mild white fish will work.  My mother-in-law gave me some frozen Swai, so that’s what I used.  I’ve learned that Swai is becoming quite popular in the supermarkets lately because it’s cheaper than other, more popular white fish.  Swai is a fresh water, Vietnamese catfish with a sweet, mild taste and a light, flaky texture.Swai FilletsSeal the bag and shake gently until the fish is well coated.  Let sit in the fridge to marinate for ½ hour.Marinade the FilletsMeanwhile, spray a small sauce pan with olive-oil flavored cooking spray and heat on the stove over medium heat.  When warm, add the garlic and sauté about 30 seconds, until fragrant.Saute' the GarlicAdd the flour and cook, stirring constantly with a whisk for about 01 minute.Add the Flour

Gradually add the white wine and lemon juice, stirring constantly and cook while stirring about 01 minute until sauce is thick and bubbly.

Cook until Thick and Bubbly

Stir in the parsley and capers.  Set aside and keep warm.

Add Parsley and Capers

Coat a wire rack on a cookie sheet with cooking spray.  Remove fillets from marinade, discarding marinade, and place on the wire rack.  Broil on low, 5 inches from heat with electric oven door open partially, for 3 minutes.

Place Fillets on a Wire Rack

Flip filets, sprinkle with Parmesan cheese and continue to broil for another 03 minutes or until the fish flakes easily.

Flip the Fillets and Sprinkle with Parmesan

Spoon sauce over the fish to serve.  I serve mine over tomato, mozzarella orzo.

White Fish with Capered Wine Sauce

White Fish With Capered Wine Sauce

Ingredients

  • ½ Cup + 01 Tablespoon dry white wine
  • 01 teaspoon lemon zest
  • ⅓ Cup fresh lemon juice
  • 01 teaspoon Italian seasoning
  • 04 white fish fillets
  • Olive oil-flavored cooking spray
  • 02 cloves garlic, minced
  • 01 Tablespoon flour
  • ⅔ Cup dry white wine
  • 03 Tablespoons fresh lemon juice
  • 01 teaspoon dried parsley
  • 1 ½ teaspoons capers
  • fresh Parmesan cheese, grated

Directions

  • Combine white wine, lemon zest, lemon juice and Italian seasoning in a large zip-lock plastic bag.
  • Add fillets, seal bag and shake gently until fish is well coated.
  • Marinate in the refrigerator for ½ hour.
  • Coat a small saucepan with cooking spray and heat on the stove over medium heat.
  • Add garlic and saute’ until fragrant, about 30 seconds.
  • Add flour, cook, stirring constantly with a whisk about 01 minute.
  • Gradually add the wine and lemon juice, stirring constantly.
  • Continue cooking and stirring about 2 minutes or until thick and bubbly.
  • Stir in parsley and capers.
  • Set aside and keep warm.
  • Place a rack on a cookie sheet and coat with cooking spray.
  • Remove fish from marinade; discarding marinade.
  • Place fish on the rack.
  • Broil on low, 5 inches from heat with electric oven door open partially, for 3 minutes.
  • Flip fillets, sprinkle with Parmesan cheese and continue to broil another 3 minutes or until fish flakes easily.
  • Spoon sauce over fish to serve.

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5 thoughts on “White Fish With Capered Wine Sauce

  1. Pingback: Benefits:White Fish With Capered Wine Sauce – gazzetta

    • Thanks! It’s really good, and super easy… oh, and healthy, too. 🙂 The mozzarella, tomato orzo is delicious, too… I’ll be posting that recipe in the future. 🙂

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