Fish Picatta

This recipe comes from Melissa d’Arabian, whom you may have seen on Food Network.  I’ve made other variations of this recipe before, but this one is SO simple I had to give it a try and I was so glad I did because it’s literally bursting with flavor.  It’s a great weeknight meal because it takes so little effort to prepare, and it’s also a nice light dish with low calories and fat.  If you’re like me and would like to find more ways to incorporate fish into your diet for all it’s healthy benefits, I highly suggest you try this recipe.

Tonight I paired this with some fried potato slices (fish and chips), but it would also be good with a simple pasta to soak up all that delicious sauce left on the plate.  Or perhaps some couscous would be nice too.  Tilapia is fairly inexpensive, but you can splurge a little and use something like Halibut for this too if you want.  Really, any firm white fish would work I am sure.  The lemon flavor is VERY strong, so if you would like it a little less lemony go ahead and do half the lemon juice.  I have tried this with both pinot and moscato and had great results.


Fish Picatta

serves 4                time to make : 20 minutes

Ingredients :

  • 2 T. olive oil
  • 4 small fillets of white fish such as tilapia, about a lb total
  • Sea salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 2 lemons, juiced (I also take the zest off one for extra flavor)
  • 2 T. capers
  • 2 T. butter
  • 2 T. chopped fresh parsley

Directions :

  1. Heat olive oil in a large saute pan over medium-high heat.  While pan is heating, blot fish with a paper towel, season with salt and pepper.  Dredge in flour, shaking off excess.
  2. Saute fish in oil until just cooked through and lightly browned, about 4 minutes.  Turn half way through cooking.  Move to platter and keep warm.
  3. Immediately deglaze the pan with the white wine, whisking for about 1 minute.  It  helps to lift the pan off the burner at this point or you will have a HUGE mess.  Add the lemon juice and capers next and stir to combine.  Add the butter, allowing to melt as you whisk together.  Simmer for a couple minutes to allow the sauce to thicken slightly as it reduces. 
  4. Pour over the plated fish, and top with your chopped parsley (and this is where I add the zest as well).



Published in: on January 1, 2013 at 7:42 pm  Leave a Comment  
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