Sunday, August 12, 2007

Fish Piccata Recipe

On Friday, I had a choice between Basa fillets or Dover sole fillets. Since the Dover sole was caught wild in US waters, I opted for that one instead of the farm raised catfish from Vietnam.

The way the dish came out was not disappointing in the least!

Recipe for 4 persons:

8 or (2 medium sized to large sized fillets per person)
1/2 cup flour
Juice of 1 fresh lemon or lime
1 tsp capers (more to taste)
Salt and Pepper
1 cup water
2 tablespoons butter
2 tablespoons olive oil for frying fish or combo of vegetable and olive. You may need to add more.
3 garlic cloves, minced

Dry fresh fish fillets with paper towels and coat lightly with flour. Reserve the rest of the flour.

In a large heavy frying pan (cast iron works well) head and then add the oil. Brown each fillet almost golden brown on each side or a few minutes on each. Remove to a serving platter.

When all your fish has been browned, add the butter and your garlic and with a wooden soup, fry the garlic slightly. At this point add approximately 1 tablespoon of the flour you reserved. Stir well with wooden soup to make a roux. Add the lemon juice and water. Whisk well with a wire whisk so that the sauce blends well. When the sauce thickens, adjust seasonings to taste. If bland, you may need to add a few more drops of lemon juice, if too tart, you may need to add a little more water. Stir well, add capers and pour over cooked fish fillets.

Serve with white rice.

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