Fish Piccata

by jerseygirl on March 12, 2009 · 32 comments

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.

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