Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

From the Corpusfishing.com Deep Sea Headquarters 12hr trip.

I pulled this big piece out and made Snapper Picatta

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Bigrock · Posted: Thu Nov 21, 2013 7:04 pm Post subject:

Well, ain't you special!

Sorry, I don't handle my jealousy well sometimes. Embarassed

deputydawg · Posted: Thu Nov 21, 2013 7:20 pm Post subject:

lars · Posted: Fri Nov 22, 2013 9:24 am Post subject:

recipe please.....

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

While pan is heating up on medium dust filets in seasoned flour. I like to season with getting pepper and Tony's or Lawry's salt. Add oil and butter enough to coat the bottom of the pan. Put the fish in and cook until brown on one side then flip over. Make sure you don't overcook it. Take the fish out then deglaze the pan with white wine and the juice of one lemon. Toss in lemons slices and a third of a cup of capers or whatever amount you like. Add more butter and let that reduce until the sauce gets thick and shiny. I keep the fish warm on a warming burner and then pour the sauce over the top.
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ratherbefishing · Posted: Fri Nov 22, 2013 1:11 pm Post subject:

I guess there are no calories when you cook it that way. Or, am I way off?

Looks good, Tyler.
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Chef Lefty · Posted: Fri Nov 22, 2013 4:47 pm Post subject:

Central Scrutinizer · Posted: Sat Nov 23, 2013 12:24 pm Post subject:

Anytime you find a creative blend of fish and capers, life is good! Those little guys are way underappreciated. They don't pair with everything well, but when they do, it's like magic.