Pesce Piccata

Ok so in all my investigating living around Italy, no one I've met has ever heard of Veal Piccata. I introduced my Sicilian family to my version a few years ago and they raved.

My version is with fish. Tilapia, orange roughy, any firm white fish will do. Made it tonight for our cousins and again, even the 2 and 7 year olds ate it all!

Pesce Piccata

White fish fillets
Flour for dredging
Butter and olive oil
3-4 cloves garlic minced.
Capers
Lemon juice
1/2 c white wine
1/2 c water

Have a platter ready with paper towels or paper bags. I love using paper bags for draining fried food.  Don't stick and work great.
In a skillet, heat 3 tbsp butter and 3 tbsp olive oil on med hi. Salt and pepper the flour. Salt the fish and dredge in flour. Fry on both sides till browned and set aside on platter.

Food Network 12-In. Nonstick Enamel Skillet (Google Affiliate Ad) 



Add two tbsp butter to the skillet, melt, and add garlic. Sauté till golden brown. Add white wine, scrape up the yummy bits stuck on the bottom, and then add water. Cook on medium till reduced by half. Add 2 tbsp lemon juice and 2 tbsp capers. Cook a few min.
You're thinking at this point, 'I can't put this stuff on my fish. It's all runny!'  Well, here's where the magic happens.

Oxo Fish Spatula (Google Affiliate Ad) 



A few at a time, put the fillets back in the sauce, count to ten, turn over gently using a couple of spatulas, count to ten again, and return to platter. Your fish is warm now, your sauce has thickened, and yumminess reigns. Pour sauce over the fish. Serve with rice or Italian Rosemary roasted potatoes and a quick salad, and don't forget a nice chardonnay.