Fish Piccata

    O.k.,  today I thought I'd share another lighter dish with you.....one that feels like "spring".  You remember "spring", don't you?  That time of year when the temperatures begin to rise and the trees begin to bud; when the flowers start to bloom and you're awakened by the chirping of the birds?  You do remember, right??  I admit, it's been a little difficult around here lately......remembering spring, I mean.  Although, according to the calendar, it's officially here, the weather hasn't played much of a supporting role.  With temperatures still in the 30's (in the teens at night) and even some dusting of snow, it would seem that old Mr. Groundhog was a little off his game this year.  Well, no matter.......we'll just have to be patient a little longer.  SPRING IS COMING!!  MAYBE TODAY!!  For now, I'm just going to enjoy this light, but very flavorful and delicious Fish Piccata and imagine little baby bunnies hopping around in my yard, nibbling on tender shoots of spring grass.



    The word "piccata" actually refers to a method of preparing food.  It originated in Italy with the use of veal.  Foods made in the piccata style are cooked in a sauce of lemon, parsley, and butter.  YUM!

A few simple ingredients make a delicious main dish!

Fish Piccata    (serves 4)

(recipe from Melissa d'Arabian on Food Network)

2 tblsp. olive oil

about 1 pound fish fillets, such as tilapia or sole      (I used Tilapia)

Kosher salt and freshly ground black pepper

1/4 cup flour

1/4 cup white wine

juice of 2 lemons

2 tblsp. capers

2 tblsp. butter

2 tblsp. chopped Italian parsley

    The first thing to do is blot the fish fillets with paper towels to remove any moisture.  (They will steam rather than brown and caramelize if they're covered in moisture.)  Then season the fish with the salt and pepper and dredge in the flour.

    Heat the olive oil in a  pan over medium-high heat.  Then saute the fillets about 4 minutes, until just cooked through, flipping over halfway.  Remove them to a plate and cover to keep warm.  Add the wine to the pan and deglaze for 1 minute.  Add the lemon juice and capers and stir.  Add the butter to the pan and whisk until melted and smooth.  Pour the sauce over the fish and garnish with the parsley.  Voila!  There you have it!  Now.....enjoy this great dish!

   
    I decided to serve the fish with some nice asparagus (definitely a springtime vegetable) and Oven-Roasted Potatoes sprinkled with Rosemary and Garlic......a really nice, but simple meal.