Fish Piccata

Usually I make this with chicken but I bought some frozen Pollock recently and wanted to try it out.  Luckily we were loaned a generator for the aftermath of Hurricane Sandy to keep our freezer running.

1 pound fish fillets (or chicken pounded thin)
1/2 cup flour seasoned with salt and pepper
1 small onion, minced
1 shallot, minced
2 cloves garlic, minced
1 Tbsp. capers, drained
juice of one lemon
2-4 Tbsp. white wine
2 Tbsp. butter
1 Tbsp. olive oil

In a large non-stick skillet melt the butter, saute the onion, shallot and garlic until softened. Remove from pan.

Dredge the fish in flour seasoned with salt and pepper, shaking off excess flour. Reheat the frying pan over high heat and add the oil. Add the fish and cook, browning both sides, about 2 minutes per side. If you have thick pieced of fish you will need to use a lower heat and cook them a bit longer.

When the fish is nearly cooked, add the onions, capers, lemon juice and wine. Cook a minute or two so the sauce comes together and thickens slightly.

Serve immediately. Garnish with fresh minced parsley if desired.

This dish is great over pasta or rice.

Last night I had an excellent Ravioli dinner at Romeo’s in Plainsboro, NJ. It inspired me to note that adding spinach with the lemon juice and wine to this dish would be very yummy. Next time…