Fish Piccata
4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish 2 Cloves of Garlic, minced 2 tsp of Olive Oil Kosher salt and fresh-ground pepper, to taste Flour, for dusting the fillets Capers, to taste 1/2 Cup of White Wine Zest and Juice of One Whole Lemon Fresh Chopped Parsley 1 Tbsp of Butter
Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side.
Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds. Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!
Fish Piccata
Fish Piccata
4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish 2 Cloves of Garlic, minced 2 tsp of Olive Oil Kosher salt and fresh-ground pepper, to taste Flour, for dusting the fillets Capers, to taste 1/2 Cup of White Wine Zest and Juice of One Whole Lemon Fresh Chopped Parsley 1 Tbsp of Butter
Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side.
Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds. Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!