Flounder "Picatta"

>> Tuesday, August 18, 2009

Since I have been running around like a nomad, I decided that last night I needed to cook myself dinner and better yet, a healthy dinner; eating out has really made the calories and dollars start to add up...

I had several friends and family friends in town this past weekend and the lovely, Dr. and Mrs. Jutras took me out in Little Italy for some food by my people. I ordered the chicken picatta and almost ate the whole plate. Served with pasta and bread I knew this wasn't the healthiest of meals, but the flavors were so clean and fresh, I kept thinking how delightful this would be with my farmer's market fresh caught flounder (which I have later learned is overfished - go figure...) so I committed to making this delightful dish this week.

Cooking in a new place is always an experience. I had all my ingredients ready to go, but for some reason I was nervous. I told myself just to calm down and let everything happen organically and let me tell you, this was one of the finest meals I have created!

Ingredients (for one, as per usual)
  • 1 filet of any white fish (tilapia, flounder, sole etc.)
  • 1 tbsp capers
  • 1 lemon
  • 1 shallot
  • butter

Heat a skillet on medium heat and add enough butter to coat the pan - make sure butter does not brown! Salt and pepper your fish filet and add to the pan. Cook on each side for about a minute and a half (don't want it to be completely done cooking yet). Remove from pan and set aside.

Add shallots to pan (add more butter if necessary) and cook until they are clear, about 3-4 minutes (depending on how finely chopped), then add in capers and squeeze the juice of half a lemon. This will "de-glaze" the pan and be sure to move everything around and get all the good stuff off the bottom of the pan.

Add the fish back in the pan and let everything cook together for another 1-2 minutes. If you like more lemon, now is the time to add it.

The salty, briny-ness from the capers, mixed with the sweetness of the butter and shallots really makes for a dynamite dinner. Serve along some pasta tossed lightly in olive oil or with a side a green beans, really this will go with just about anything!

I am going to re-create again so I can take pictures, but this is definitely a favorite in my book!


Megan August 18, 2009 at 2:12 PM  

This sounds absolutely delicious; can't wait to try and make it. There is something about the combination of lemon and capers that are so appealing!

Renee Barone August 18, 2009 at 2:13 PM  

I agree. It's something about salty, tangy and sweet that is a winning combination!


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