Spotted Sea Trout Piccata 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!

SPOTTED SEA TROUT PICCATA

Steps:

• Dredge fillets in flour - add more flour if needed but shake off excess. You want just a scant coating
• Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets. Transfer these fillets to the platter also.
• Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with 1/2 freshly ground pepper and 1/4 tsp. sea salt.
• Serve fillets with sauce and your choice of side. Garnish each serving with parsley.
• My choice of a side was the Lemon and Spinach Orzo because I felt it a perfect companion for this dish.