Fish Piccata
Ingredients
¾ cup
low-sodium vegetable broth, divided
½ cup
flour, divided
½ tsp.
kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ½ lbs.
lean white fish, such as tilapia
2 ½ tbsp.
Kowalski's Butter, divided
1 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ cup
finely chopped shallots
4 cloves
garlic, thinly sliced
½ cup
dry white wine
2 tbsp.
freshly squeezed lemon juice
1 ½ tbsp.
drained capers
3 tbsp.
chopped fresh Italian parsley
- lemon slices, for garnish
Directions
- Stir ¼ cup broth into 1 tsp. flour until smooth; set aside.
- In a shallow dish, combine remaining flour with salt and pepper; dredge fish in flour mixture, shaking off excess.
- In a large skillet, melt 1 tbsp. butter and oil over medium-high heat. Add fish; sauté until fish is dark golden-brown and cooked through, turning once (about 2 min. per side).
- Transfer fish to a warm platter; keep warm.
- Add shallots to pan; sauté for 3 min., stirring frequently.
- Add garlic; sauté for 1 min., stirring constantly.
- Add wine, scraping the bottom of the pan; bring to a boil.
- Cook, stirring often, until liquid almost evaporates.
- Add remaining broth to pan; bring to a boil. Cook until reduced by ½ (about 5 min.).
- Stir in flour-broth mixture; cook, stirring frequently, until slightly thickened (about 1 min.).
- Remove from heat; whisk in remaining butter, juice and capers.
- Drizzle sauce over fish; sprinkle with parsley and garnish with lemon.
