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Tuesday, May 28, 2013

Halibut Piccata

I used to have this theory that the more ingredients there were in a recipe the better it would be. While skimming cookbooks and magazines I would automatically skip over any recipe with less than 15 ingredients, because how could so few ingredients make a delicious dish? Well, the answer my friend, is in this fish.  With just six ingredients comes the most incredible, light and yet intensely flavored sauce. White wine, garlic, lemon juice, capers, butter, parsley. Of course, this is not an original idea. Chicken Piccata is a famous dish. But since I did not want to leave out the authentic taste of butter with my Piccata I subbed fish for chicken. I used halibut fillet but you can use any flaky white fish such as tilapia, sole, flounder etc. Simple, light, and clean eating- love it! Enjoy!


1 pound (half a kilo)of halibut fillet
1 cup of flour (seasoned with salt, pepper, granulated garlic and paprika)
3 Tbl oil
2 cloves garlic, crushed
1/2 cup white wine
1/2 tsp lemon zest
juice of one lemon
3 Tablespoons capers (chopped if they are large)
2 Tbl butter
1/4 cup fresh parsley, chopped
salt and pepper to taste

Rinse the fish and pat dry. Dredge the fish in the flour. Heat the oil in a pan and fry the fish until light golden on each side and the fish is opaque. Remove the fish from the pan and set aside. To the remaining oil in the pan add the garlic and saute for a minute making sure not to burn it. Add the wine and let it cook for 2 minutes to evaporate the alcohol. Add the lemon zest, juice and capers and mix. Remove from heat and add the butter and parsley swirling the sauce until the butter melts. Season to taste with salt and pepper.



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