Wednesday, June 5, 2013

Fish Piccata

I was finally back in the kitchen after traveling and was inspired by all of the sole dishes we saw on our trip to Paris. Growing up my mom made a sole with lemon and capers that this reminds me of. The store was out of sole, so I used Tilapia as a substitution. Use whatever is fresh or least expensive. This feels like a lighter meal with the thin white fish and refreshing, always popular lemon flavor.
Fish Piccata photo IMG_1406_zps3b14d87b.jpg
Fish Piccata
Adapted from: Food Network
Serves: 2-3

3-4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/2 teaspoon Paprika
2 lemons, juiced
2 Tablespoons capers
2 1/2 Tablespoons butter
2 Tablespoons chopped fresh parsley

Thinly slice 1/2 of a lemon and reserve.

Combine flour and paprika on a small plate. Pat the fish dry and season with salt and pepper. Dredge in the flour, shaking off any excess.

Melt 1 1/2 Tablespoon of butter in a large skillet over medium-high heat. Saute the fish in the butter until just cooked through and light brown, about 2 minutes per side. Remove the fish from pan and transfer to plat.

Add the remaining 1 Tablespoon of butter to pan and stir until light brown and fragrant, scraping brown bits, about 1-2 minutes. Add lemon juice and capers and stir. Pour onto the fish and garnish with the chopped parsley and lemon slices. 

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1 comment:

  1. This looks great. Always looking for new fish dishes!