White Fish Piccata
Bette
Easy white fish with lemon/caper sauce. Any firm white fish works, but I usually use talapia or halibut. (Julie can eat around the capers!)
ingredients
- 1 egg
- 1/4 cup milk
- 1 1/2 cups breadcrumbs
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 4 (6 ounce) white fish fillets
- 2 teaspoons olive oil, divided
- 1 Tbsp. butter
- 3 garlic cloves, minced
- 3/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 cup chicken broth
- 2 Tbsp. drained capers
- Parsley for garnish, if desired
directions
- 1
1. Combine egg and milk in shallow dis; stir well. Combine breadcrumbs, garlic powder and salt in another shallow dish.
- 2
2. Dip fillets in egg mixture, and dredge fillets in breadcrumb mixture, pressing firmly to coat. Spray coated fillets with cooking spray.
- 3
3. Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Add 2 fillets; cook 3 - 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Repeat procedure with remaining 1 tsp of olive oil and fillets.
- 4
4. Wipe pan with paper towels; place over medium heat. Melt butter in pan. Add 3 garlic cloves; saute 30 secs. Stir in wine, juice and broth. Boil 8 minutes or until liquid is reduced by three-fourths (to about 1/2 cup). Stir in capers. Serve over fillets, garnish with parsley if desired.
Source: Bette
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