I have always been a huge fan of Piccata. I used to always make it with Chicken, since giving up land meat, Tonight I am going the sea route. Piccata is tangy and tart and the flavor pairs perfectly with a mild white fish. I used Tilapia. Keep in mind you can use any white fish, OR you can also use chicken, but the cooking time is longer for Chicken. Here is what you need:
4 Fish fillets
Sea salt and freshly ground black pepper
Gluten-Free All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/3 cup white wine
1/3 cup chicken stock
1/4 cup capers, drained
1 TB garlic
1/3 cup fresh parsley, chopped
Season fish with salt and pepper. Dredge fish in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of fish and cook for 3 minutes. When fish is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of fish repeat above. Remove pan from heat and add fish to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.Add Garlic, Simmer for 5 minutes. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Add fish to sauce for 1 minute just to reheat, add parsley.
Garlic Mashed Potatoes. YUM! Here was our finished plate tonight. I also served it with my Lemon Garlic Beans.