Best Lemon Piccata Whitefish Recipes

LEMON PICCATA WHITEFISH

Lemon Piccata Whitefish image

A light, fresh way to serve trout or other white fish such as perch. Use a dry white wine such as Chardonnay or Pinot Grigio.

Provided by Kathy

Categories Seafood Fish

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup all-purpose flour
1 teaspoon lemon pepper, or to taste
salt to taste
1 pound trout fillets
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup dry white wine
1 ½ teaspoons lemon zest
¼ cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons butter
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm.
Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.6 g, Cholesterol 83.1 mg, Fat 22 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 8.4 g, Sodium 345.7 mg, Sugar 1.1 g

LEMON PICCATA WHITEFISH

Lemon Piccata Whitefish image

"A light, fresh way to serve trout or other white fish such as perch. Use a dry white wine such as Chardonnay or Pinot Grigio."

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1 teaspoon lemon pepper, or to taste
salt to taste
1 pound trout fillets
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup dry white wine
1 1/2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons butter
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm.
Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.