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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"No good fish goes anywhere without a porpoise."
-Lewis Carroll, Writer

The refrigerator light goes on...

The thinly sliced shallot and garlic are perfect with just a touch of sugar to help them brown. The sweetness of the caramelized shallots adds to the sauce to balance the tartness of the lemon and capers. Any firm white fish will work well with this recipe.

Capers

These are the flower bud of a bush from the family Capparidaceae. Cultivated in the hot climates of the Mediterranean and Asia, the immature flowers are picked and then pickled in vinegar brine. They are bland when raw but pickled capers are pungent with a sharp piquant flavor.


 

Rockfish with Lemon Caper Butter



Servings = 2 | Serving size =4 ounces fish and potatoes with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe does not make very good leftovers.

Serve with Roasted Beets or Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Roasted Tomatoes or Roasted Beets - Low Sodium Version

spray olive oil
8 ounces small red potatoes (about 2 inches in diameter)
1 Tbsp olive oil
2 large shallots (sliced thinly)
2 cloves garlic (minced)
1 tsp sugar
2 4 ounce rockfish filets
1 lemon (juiced)
1 Tbsp capers
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 cup dry white wine
1 tsp fresh thyme leaves
2 tsp unsalted butter

Preheat the oven to 375F. Place a large non-stick pan in the oven.

While the oven is preheating cut the red potatoes into slices about 1/4 inch thick. Lightly spray the preheated pan with olive oil and lay the potatoes in the pan so they are barely touching. Let the potatoes roast about 15 minutes and then turn them over. Return the pan to the oven.

While the potatoes are cooking slice the shallot and garlic.

When the potatoes have cooked for 15 minutes and been turned add the olive oil to a medium non-stick pan and place over medium heat. Add the shallots, garlic and sugar. Cook slowly, stirring frequently. If they are not browning lightly, increase the heat to medium-high. Continue to cook until the vegetables are caramelized.

Check the potatoes. If they are soft in the middle and beginning to crisp, turn the oven off.

After the onions and shallots are cooked push them to one side in the pan and add rockfish filets to the skillet. Cook on the first side about 5 to 7 minutes and turn. Cook for about 3 minutes on the other side and remove to a warm plate.

Add the lemon juice, capers, salt, pepper, white wine and thyme. Increase the heat to medium-high and reduce the liquid by about a third stirring constantly. Add the butter and just as it melts place the fish back in the pan and reduce the heat to medium.

Divide the cooked potatoes between two plates. Top the potatoes on each plate with a rockfish filet and then spoon the sauce over the top. Serve.

Nutrition Facts

Serving size = 4 ounces fish and potatoes with sauce

Servings = 2

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Amount Per Serving

Calories 374 Calories from Fat 110
  % Daily Value
Total Fat 12g 19%
    Saturated Fat 4g 19%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 48mg 16%
Sodium 487mg 20%
Total Carbohydrates 32g 11%
    Dietary Fiber 3g 11%
    Sugars 4g  
Protein 24g  
Vitamin A 14% Vitamin C 66%
Calcium 5% Iron 11%
Vitamin K 8 mcg Potassium 1114 mg
Magnesium 71 mg