Catfish Piccata

Name: Catfish Piccata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps capers, drained and rinsed; 680 grams catfish fillets; 118 milliliters dry white wine; 4 servings All-purpose flour, for dredging; 118 milliliters fresh parsley leaves; 2 cloves garlic, finely chopped; 4 servings Kosher salt and freshly ground pepper; 1 lemon (1/2 zested and juiced, 1/2 cut into wedges); 710 milliliters mixed salad greens; 3 Tbsps extra-virgin olive oil; 2 Tbsps unsalted butter

Catfish Piccatan is a pescatarian recipe with 4 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 30g of protein, 21g of fat, and a total of 368 calories. A mixture of parsley leaves, catfish fillets, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It works best as a main course, and is done in about 30 minutes.

Instructions

Pat the fish dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess.

Ingredients you will need

All Purpose Flour

Fish

Equipment you will use

Bowl

Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

Butter

Equipment you will use

Frying Pan

Add the fish and cook, turning once, until opaque, about 3 minutes per side.

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Fish

Transfer to a plate and cover with foil.

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Aluminum Foil

Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds.

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Garlic

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Frying Pan

Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Olive Oil

Greens

Fish

Wine

Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted.

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Butter

Sauce

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Frying Pan

Pour the butter sauce over the fish. Wipe out the skillet.

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Butter

Sauce

Fish

Equipment you will use

Frying Pan

Heat the remaining 1 tablespoon olive oil in the skillet over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish.

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Parsley

Capers

Fish

Serve with the salad and lemon wedges.

Ingredients you will need

Lemon Wedge

Photograph by Antonis Achilleos

Equipment

Bowl

Frying Pan

Aluminum Foil

Ingredients

Servings:

2Tbsps

capers, drained and rinsed 680grams

catfish fillets 118milliliters

dry white wine 4servings

All-purpose flour, for dredging 118milliliters

fresh parsley leaves 2cloves

garlic, finely chopped 4servings

Kosher salt and freshly ground pepper 1

lemon (1/2 zested and juiced, 1/2 cut into wedges)710milliliters

mixed salad greens 3Tbsps

extra-virgin olive oil 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.