Sautéed/Poached Fish, Submitted By Duanne Shoemake
Fish Piccata fantastic for rockfish and Halibut
Lightly flour and season the fillets -add Garlic, Lemon Pepper, Cayenne, Cajun seasoning and maybe some thyme to flour.
Sauté fish in a hot pan with a little hot olive oil and/or butter for about one minute per side (idea is to get color, not cook through).
Add two cups of heated fish stock or Knorr fish bullion cubes
Use 2 cubes per cup of water) cover pan and cook/poach till fish just flakes -10 minutes total cooking time, including sautéing.
The fish is even better the next day when the sauce disappears into the fish.
Optional:
Remove fish and serve with sauce.....or for an even better "finish" to the sauce that remains in the pan: Add a little corn starch mixed with water to the sauce to thicken it; also add some capers and maybe a little more fresh thyme.
Let this cook and reduce a little and then pour over the fish.
Fish Piccata fantastic for rockfish and Halibut
Lightly flour and season the fillets -add Garlic, Lemon Pepper, Cayenne, Cajun seasoning and maybe some thyme to flour.
Sauté fish in a hot pan with a little hot olive oil and/or butter for about one minute per side (idea is to get color, not cook through).
Add two cups of heated fish stock or Knorr fish bullion cubes
Use 2 cubes per cup of water) cover pan and cook/poach till fish just flakes -10 minutes total cooking time, including sautéing.
The fish is even better the next day when the sauce disappears into the fish.
Optional:
Remove fish and serve with sauce.....or for an even better "finish" to the sauce that remains in the pan: Add a little corn starch mixed with water to the sauce to thicken it; also add some capers and maybe a little more fresh thyme.
Let this cook and reduce a little and then pour over the fish.