A++ Fabulously Delicious Fish Piccata
January 01, 2016
"This is a really yummy fish recipe. I normally use tilapia but works just as good with other white, mild, fresh fish fillets. My daughter licked her plate with this one. If you like briney caper, fresh tasting fish that is mild, clean and lemony, this one is sure to please. Tastes really good served with a glass of your favorite dry white wine."
- Serving Size: 1 (363.9 g)
- Calories 597.5
- Total Fat - 33.1 g
- Saturated Fat - 12.5 g
- Cholesterol - 146.1 mg
- Sodium - 577.4 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 2.8 g
- Sugars - 2.4 g
- Protein - 42.7 g
- Calcium - 65.5 mg
- Iron - 2.4 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.1 mg
Pat fish dry with paper towels and season each fillet with salt and pepper.
Place flour in a pie plate (or equivalent size plate). Dredge the fish in the flour, shaking off any excess. Transfer each fish fillet to a clean plate.
In a large size skillet, heat 2 tbsp. extra virgin olive oil. When the oil is heated through and hot, melt in 1 tbsp. butter. When butter is melted and foamy, carefully add 2 fillets and cook for approximately 2 to 4 minutes per side, until the fish is opaque in the center.
Transfer the fish to a warm clean tray.
Add 2 more tablespoons of olive oil and 1 tablespoon butter to the skillet. Repeat cooking the remaining fillets as done prior. Transfer fillets to the warm tray.
Pour off grease (if necessary), leaving about 1 ½ - 2 tablespoons in the skillet. Add 1 tbsp. butter.
When the butter melts, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Place the lemon slices evenly on top of the fish fillets.
To the skillet, add the shallots and garlic. With wooden spoon, scrape up the brown bits to release flavors and cook garlic and shallots until softened for about 1 minute (being careful not to burn the garlic or else it will become bitter and will change the nature and flavor of the sauce).
Add the wine, capers, lemon juice, and parsley. Simmer for approximately 1 minute. Check for seasoning and adjust with salt and pepper. Also check for acidity and correct with a pinch or two of sugar, if necessary.
Remove the skillet from the stove top and gently swirl in the remaining 1 - 2 tbsp. butter until the sauce thickens slightly and is shiny/glazey looking.
Return the fillets to the sauce to warm for 5 - 6 minutes. Transfer fillets to warm plates and pour sauce over each. Serve and enjoy. Pairs very well with rice.
NOTE: I normally like extra sauce so I double it!
Tips & Variations
- Large skillet
- Tray to transfer fish to
- Pie plate or equivalent to hold flour for dredging