Snapper Piccata is a snap to make and serves up a healthy meal to family and friends. It is typically a casual meal that we enjoy on a weeknight and it also works well to serve to a small gathering of friends. We pair it with wide pasta noodles, and it has become a family favorite. Here is my husband Ron with his dinner masterpiece. :)
He fully embraced his cooking and blogging moment by videoing how he prepared the dish. I came home from running errands and he had set up my tripod and his phone and was videoing this for us. :). He says this is helpful to see how to make it! The written directions sound more complicated than it actually is- this way you can see it in action!
[embed]https://www.youtube.com/watch?v=37XCUUytIAk&feature=youtu.be[/embed]
Red Snapper Piccata
2 lbs. Red Snapper
1/2 cup white wine
1/2 cup chicken broth
1 TBSP capers
1 tsp salt
1/4 tsp pepper
1 clove garlic, finely minced ((add more garlic, if you like))
4 TBSP olive oil
2 TBSP butter
1/2 lemon, juiced
8 oz egg noodles or other wide pasta noodles
Rinse snapper filets.
Salt and pepper (use half of the salt and pepper) the skinless side of snapper.
Set out for 30- 60 mins. to bring closer to room temperature.
Cook 8 oz. egg noodles according to directions on package and set aside when cooked.
Heat 2 TBSP of olive oil in a large pan.
Cook fish skin-side down for about 3 minutes.
While cooking, shake on a thin coating of plain bread crumbs on fish.
Follow with shaking a thin coating of flour on fish.
Flip snapper over and remove skin- which should easily remove after the heat has loosened it.
Shake salt and pepper on filets where you removed the skin and repeat the bread crumbs and flour on this side.
Cook by flipping the fish every few minutes until cooked- fish will be white and slightly flaky.
Remove fish from pan and place on a dish covered to keep warm. You can place in oven on lowest setting to keep warm, if needed.
Add remaining 2 TBSP butter and 2 TBSP olive oil to pan. Cook until liquid slightly turns a darker color- it won't take long.
Add white wine, lemon juice, and capers. Cook until liquid has been reduced by about half.
Pour in chicken broth, salt, and pepper.
Add cooked pasta to pan and toss so that it is coated by mixture.
To serve, place a serving of pasta on plate. Place a snapper filet on top of pasta and spoon some of the juices over the fish.
Enjoy!
For a side to this dish, we usually add broccoli or green beans.
I hope you all enjoy this dish- I highly recommend the egg noodles to go with it. It makes the flavors stand out and complements the snapper well! This recipe serves our family of 4.
Cheers,
Lydia (and Ron) xo
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He fully embraced his cooking and blogging moment by videoing how he prepared the dish. I came home from running errands and he had set up my tripod and his phone and was videoing this for us. :). He says this is helpful to see how to make it! The written directions sound more complicated than it actually is- this way you can see it in action!
[embed]https://www.youtube.com/watch?v=37XCUUytIAk&feature=youtu.be[/embed]
Cheers,
Lydia (and Ron) xo