Fish Piccata Easy And Economical Recipes

EASY FISH PICCATA

Steps:

• Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
• To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
• In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
• To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
• Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
• Garnish with parsley and red pepper flakes, if using. Serve immediately!

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

FISH PICCATA

Steps:

• Combine flour, salt, and pepper in a shallow bowl and place each piece of fish into the flour. Turn to coat and then shake off any excess.
• Heat olive oil and 1 tablespoon of butter in a non stick pan over medium-high heat and cook the fish in batches for 4-5 minutes per side or until golden brown and cooked through. Remove the fish from the skillet onto a plate.
• If there's too much oil in the pan, discard most of it. Return the pan to heat, melt one tablespoon of butter, add the garlic and cook for 30 seconds.
• Add wine (or chicken stock) to the skillet and cook until it reduces in half. Add lemon juice, and the remaining butter and cook gently until the sauce emulsifies.
• Add in the capers, lemon zest, and chopped parsley and stir before removing from the heat.
• Spoon the sauce over the tilapia and serve warm with mashed potatoes and vegetables or salad.

FISH PICCATA- EASY AND ECONOMICAL

Steps:

• Heat the olive oil in a large saute pan over medium high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.
• Saute the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter.
• Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together.
• Pour onto the fish and garnish with the chopped parsley. Enjoy!