Page 153 - 201415_TOH_Cookbook

PAN-SEARED
ACADIAN REDFISH
PICCATA
NORTH COAST SEAFOODS
INGREDIENTS
PREPARATION
1. Season the ish with salt and pep- per, then dust in lour. Shake of the excess lour.
2. Heat the oil in a large skillet over medium heat. Working in batches to avoid crowding the pan, brown the illets for about 2 minutes per side. Transfer the ish to a warmed plater.
3. In the same skillet, pour of any excess oil or burned lour bits. Add the capers and garlic and cook for
1 to 2 minutes. Pour in the wine and lemon juice and turn the heat to high. Reduce the liquid by half. Lower the heat and sir in the buter and parsley.
4. Return the ish to the pan to warm. Taste the sauce, seasoning with more salt and pepper, if need-
ed. Serve the ish with the sauce spooned over the top.
Serves 4
8 (3-ounce) skinless fresh Acadian Redish illets
Salt Ground black pepper 5 tablespoons all-purpose lour 4 tablespoons vegetable oil 2 tablespoons drained small capers 2 teaspoons minced garlic 1/2 cup white wine 1 lemon, juiced 3 tablespoons buter 1 tablespoon chopped fresh parsley
Taste of Home – Page 139