Fish Picatta Recipe

Recipes > Fish Picatta

This chef inspired recipe is easy to prepare dish and cooks up fast. You will impress your guests! I learned this method from a chef friend who made this often using Snook caught in his back yard.

The chef insists the "spicy" packaged breading mixes are the best. Having everything prepared and measured is the key to not overcooking this quick dish.

One thing to note is the spicy packaged breading mix does hide the delicate flavor of the fish. A popular way to cook this is to use flour seasoned with salt, pepper, cayenne pepper and make the recipe as directed below.

Pictured here are fresh Snapper fillets caught inshore on the Gulf.

 

 

Ingredients

• 1 lb. fresh fish - Snapper, Snook, Grouper, Sheepshead or any white flaky fish
• Flour with salt, pepper and cayenne pepper to taste
  OR a spicy packaged fish breading mix called House Autry Medium Hot Beader
• 1/4 cup olive oil + 2 tablespoons
• 2 tablespoons butter or margarine
• 1/2 tablespoon chopped garlic
• 1/2 cup white wine
• 1/4 cup lemon juice (juice of 1 lemon)
• 2 tablespoons small capers
• Grated rind of 1 lemon, optional

Directions

Grate lemon for rind off the lemon then cut it in half and juice the lemon. Chop the garlic. Pour fish breading or seasoned flour into a small plate.

Place olive oil in a large frying pan turn on heat to medium hot. Process 1 fillet at a time: rinse fillet, shake off excess water, then roll in breading and place in hot oil. Saute the fish until the fillets are lightly browned, about a minute per side. Remove fillets as they are done and set aside on a plate. If you need to do two batches, add more oil to the pan.

Remove the pan from heat, reduce heat to medium low, wipe out the pan with paper towels to remove breading grit. Place pan on cooled burner and add 2 tablespoons each olive oil and butter. Once butter is melted add chopped garlic to the pan and cook 1-2 minutes until slightly browned. Add capers, wine, and lemon juice, stir. Bring sauce to a simmer, add lemon rind, stir, then carefully place the fish fillets into the sauce and cook for 3 to 4 minutes per side, depending on how large your fillets are. Serve with sides of rice and vegetables or pour the remaining sauce over angle hair pasta and top with fillets, sprinkle with Parmesan cheese.

 

Fish Picatta over Creamy Pasta

Ingredients

• Recipe for Fish Picatta (above)
• McCormick Creamy Garlic Alfredo Sauce Mix
• 1/2 pound angle hair pasta
• Grated fresh Parmesan

Directions

Prepare the sauce mix according to directions using half and half for a creamier sauce, set aside. Prepare recipe as directed. Boil pasta and rinse. Remove the fillets from the pan and mix the prepared sauce mix into the picatta sauce, stir well and heat a few minutes to combine flavors. Mix the cooked pasta in batches into the sauce until sauce/pasta mix is creamy consistency. Ladle coated pasta onto serving plates then place fish fillets on top. Sprinkle with fresh grated Parmesan and enjoy!

Hint: Make the sauce mix before you start frying the fish. Have the pasta water ready and drop in the angle hair when you place the fillets in the sauce the second time. Everything should be done at the same time. I rinse the pasta so it doesn't stick.

You can also prepare this recipe with boneless chicken or shrimp.