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fish piccata by The Culinary Chase

Fish Piccata

fish piccata by The Culinary ChaseAnyone who knows me knows of my phobia of fish bones. As a kid, I choked on one too many and as a result I steer clear of fish that isn’t filleted.

And, if I do find a bone in a piece of fish, it’s akin to an appetite suppressant and am turned off by anything left on my plate! When I buy filleted fish I go the extra mile and closely inspect for any bones that were missed. In the past, I’ve found a few in salmon and removed them with tweezers. I now ask the fish monger for a fillet piece from the middle section of the salmon (less chance for bones to be found).

You may have eaten veal piccata, originating in Italy, or chicken piccata (an American favorite) but here’s my spin by introducing fish in lieu of beef or chicken. Because you don’t need to flatten the fish as you would for the original version, this recipe takes less time to make and reduces the cost. This is one of my favorite ways to enjoy fish. Lightly flouring the fish gives you a silky finish and a meal ready within 20 minutes!

Serves 2

2 skinless fillets of fish (flounder, sole, cod, catfish, haddock)
1/2 cup flour
sea salt and freshly ground black pepper
4 – 5 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine
1 to 2 tablespoons capers, rinsed
1 shallot, minced
juice of half a lemon
1/4 cup chopped parsley

fish piccata ingredients by The Culinary ChasePat dry fish fillet with paper towel. On a plate, add flour and season with salt and pepper. Lightly dredge fish through flour, shake off any excess flour.

In a large skillet heat 2 tablespoons butter and oil over medium-high heat. Place fish fillets in skillet and fry until golden about 2 minutes per side. Transfer to a plate and set aside (keep warm).

Wipe down the same skillet. Over medium heat add 1 tablespoon butter, shallot and lemon juice. Cook shallot until soft. Increase heat and add wine scraping any bits that might have stuck to the bottom of the skillet. Add remaining butter, capers. Cook until sauce has thickened slightly. Spoon sauce over fish and top with chopped parsley.

easy to make fish piccata by The Culinary Chase
The Culinary Chase’s Note:
Adjust frying time according to thickness of the fish fillet. Enjoy!

The post Fish Piccata appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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