Catfish piccata
Try this zesty Catfish Piccata salad for a burst of flavor. This classic dish combines tangy lemon, capers, and tender catfish for a delightful meal.
Ingredients:
- 4 6-ounce catfish fillets
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
- 3 cups mixed salad greens
- 2 tablespoons capers, drained and rinsed
- 1/2 cup fresh parsley leaves
Instructions:
- Dry the fish with a paper towel and season it with some salt and pepper. Place the flour in a flat dish. Coat the fish with the flour, shaking off any excess. In a large nonstick skillet, heat a mixture of 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Put the fish in the skillet and cook it, turning it once, until it turns opaque, approximately 3 minutes on each side. Move the fish to a plate and cover it with foil. Put minced garlic in the skillet and sauté until it becomes golden, which takes about 30 seconds. Take the skillet off the heat and add wine, lemon zest, and lemon juice. Put the skillet back on the heat and continue cooking, stirring occasionally, until the wine reduces slightly, around 2 minutes. Season with salt and pepper. In the meantime, mix the greens with 1 tablespoon of olive oil, salt, and pepper according to your taste. Serve the fish on plates. Add 1 tablespoon of butter to the sauce in the skillet and stir until it melts. Pour this buttery sauce over the fish. Clean the skillet. Heat the remaining 1 tablespoon of olive oil in the skillet over high heat. Add capers and parsley and fry until they turn crispy, which usually takes about 1 minute, then sprinkle them over the fish. Serve the dish with the salad and lemon wedges.
Summary:
- Calories: 1576 kcal
- Fat: 105 g
- Protein: 109 g
- Carbs: 29 g
- Potassium: 2723 mg
- Magnesium: 192 mg