Okay everyone, it time to Barefoot Blog. The Barefoot Bloggers is a group of Ina Garten enthusiasts that blog about her recipes twice a month. Lucky for me, I’m still in my pajamas and yes my feet are bare. I made this recipe for dinner last night. The husband went out for dinner with friends and the kids were eating “kids food” so I made it all for myself. This months recipe was Chicken Piccata picked by Lindsey of Noodle Nights and Muffin Mornings. I decided to change things up and make fish instead of chicken. I happened to have some mahi mahi that I just bought from Trader Joes. It was the perfect white, firm flesh fish to use. To make things even healthier, I tossed some arugula with salt, pepper, lemon juice and olive oil. I then served the fish right on top. It was light and delicious. I guess I really am envisioning spring and this is a great spring or summer meal. Enjoy!
Fish Piccata (Adapted from Ina’s Chicken Piccata)
4 small white fish fillets
1/4 cup flour
2 TBS butter
1/4 cup freshly squeezed lemon juice
1/2 cup dry white wine
1 TBS capers
1 TBS chopped parsley
Sliced lemon, for serving
fresh parsley leaves, for serving
salt and pepper to taste
Dredge the fillets lightly with the flour. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the fish fillets and cook for 2 minutes on each side, until browned. Reserve them on a plate and keep warm. Over medium heat, melt the butter and then add the lemon juice, wine, capers and parsley. Boil over high heat until reduced in half, about 2 minutes. Put the fish back in the pan and heat for a few minutes. Serve with a slice of lemon and a sprinkling of fresh parsley. Add salt and pepper to taste. Makes 2 servings.