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Thursday, July 14, 2011

Piccata-Style Fish

I was looking for a new way to cook pollock fillets and came across this Rachael Ray recipe. The fish is cooked in a lemon, butter and wine sauce similar to chicken piccata and the flavors are delicate and amazing.  Pollock, whitefish, flounder or even trout may be used for this recipe with great results.
8 Fillets of Your Choice of Fish (pollock, whitefish, flounder, etc.)
1 1/2 tsp  Old Bay Seasoning
1 cup  Flour
1/2 cup  Cornstarch
3 TB  Olive Oil
4 TB  Butter
4  cloves of Garlic, minced
1/2 cup White Wine
2  Lemons
1/4 cup  Capers, drained
2 tsp  Dried Parsley (or 1 TB fresh chopped parsley if available)

Pat the fish dry using paper towels. **  This is a really important step. By drying the fish, it allows the coating to create a nice crust this will hold onto the fillets.

Season the fillets with salt and pepper. On a plate, mix the flour, cornstarch and Old Bay. Coat the fish in the flour mixture.

In a large skillet, heat 2 tablespoon olive oil, over medium-high heat. Add 2 TB butter and let it foam up, then add the fish fillets and cook, turning once, until golden-brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm.

Wipe out the pan and return to the heat. Add 1 tablespoon olive oil,  and the remaining 2 tablespoons butter to melt. Stir in the garlic and saute for 1 minute, then stir in the wine for another minute. Add 1 teaspoon grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Heat for 2 minutes, then serve with angel hair pasta and spinach.  Spoon the sliced lemons and the butter sauce over the fish and a little sauce over the pasta and spinach also.  This is a really simple and quick dinner.  Enjoy!

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