Best Fish Piccata Easy And Economical Recipes

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.

SALMON PICCATA

Steps:

• Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
• Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

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!