Poached Snapper Piccata

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• extra virgin olive oil
• 1 lb red snapper fillets or 1 lb rockfish fillet
• salt (to taste)
• fresh ground black pepper
• 3 garlic cloves (crushed)
• thyme
• oregano
• basil
• 1/4 cup wine
• lemon juice
• capers
• sliced mushrooms

Recipe

• 1 trim off any belly fat or dark meat on fillets.
• 2 soak fillets in lemon juice for no longer than 5 minutes. remove fillets from lemon juice and press firmly with paper towel to remove the lemon juice from the fillets. (this will remove any "fishy" taste).
• 3 in a hot skillet over medium heat, coat pan with extra virgin olive oil. add 3 cloves of crushed garlic.
• 4 place fillets in the skillet in a single layer. season with salt, pepper, and a generous amount of thyme, oregano and basil. after a few minutes, carefully turn fillets over. (depending on what type of fish and how thick the fillets are, cooking time will vary). season again as noted above. add capers. i like a whole lot of them, but just add however many you like. add sliced mushrooms (optional). reduce heat to medium-low. add wine and a tiny splash of lemon juice. cover and simmer until fish is done (this should only take a few minutes).
• 5 plate the fillets and spoon the liquid from the pan over them.
• 6 enjoy!