By Misty I.
Do you know what’s in your freezer right now? Mine is always full of “surprises” from my husband and his friends. Right now, we have sheep, venison, goat, tako, halibut, salmon, elk, and caribou nestled amongst my “normal” kalua pig and frozen vegetables. Don’t worry, we keep the ice cream in a separate freezer…I have standards people!
Recently, he went hunting and fishing in Alaska with some of his buddies. I decided to make piccata with the halibut he brought home. This dish is fast and versatile. If you love garlic, lemon and capers you will love this pan sauce. I hope you try it!
Misty’s Fish Piccata
2 lbs. white fish pieces (halibut, mahimahi, ulua or chicken if you prefer)
Flour for dredging
Salt and pepper to taste
3 T. vegetable oil, or more if needed
3 cloves garlic, minced (haha..ignore pic)
2 C. low sodium chicken broth (Swanson)
2 lemons (1 thinly sliced, the other to be squeezed for pan sauce)
1/2 cup fresh lemon juice
4 tablespoons capers
6 tablespoons butter
Chopped parsley for garnish (optional)
Season fish with salt and pepper and dredge in flour. Pan-fry the fish until golden brown, about 3 minutes per side. After you’ve fried the fish, drain most of the oil from the skillet, leaving a thin coating in the pan.
Cook and stir the minced garlic in the same pan for about 30 seconds. Pour in the chicken broth. Scrape any brown bits stuck to the skillet (don’t discard those brown bits they are flavor bombs!) Stir in the lemon slices and bring the mixture to a boil. Lower heat and reduce sauce for 5 to 8 minutes. Add the lemon juice and capers; simmer for about 5 more minutes. Lastly, add the butter to the skillet and let it melt into the sauce.
Arrange the fish on platter and spoon sauce over. Serve immediately.
That’s it, only easy!