Sunday, May 18, 2014

Mahi Mahi Piccata

The fish counter at our local co-op generally has a pretty good selection of wild caught fish, which I prefer. So when I spied some Mahi Mahi at a great price ($10/lb) I scooped some up and made Piccata!

Piccata is simple, tasty and perfect for any kind of fish that is a firm white fish like Mahi Mahi, which I usually use in fish tacos. It's flavor is pretty mild which is the perfect foil to the tanginess of the lemon, caper white wine sauce of piccata.

The other fun part of piccata is it looks fancy but is a quick dinner that makes any week night feel special. Here I added some steamed spinach and mashed potatoes for a total comfort food meal and everyone loved!

Mahi Mahi Piccata (from Jersey Girl Cooks)

1 lb Mahi Mahi fillets (cut in half depending on the length)
1/4 cup flour
1 tablespoon of olive oil
2 tablespoons butter
1/4 cup lemon juice
1/2 cup dry white wine (I used sauvignon blanc)
1 tablespoon capers
salt and pepper to taste

Dredge the fillets lightly with the flour. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the fish fillets and cook for 2 minutes on each side, until browned. Reserve them on a plate and keep warm. Over medium heat, melt the butter and then add the lemon juice, wine, capers and parsley. Boil over high heat until reduced in half, about 2 minutes. Put the fish back in the pan and heat for a few minutes. Serve with a slice of lemon and a sprinkling of fresh parsley. Add salt and pepper to taste. Makes 2 servings.


Recipes currently inspiring me:

Daikon Roll-ups at My New Roonts
Hearts of Palm Salad at Flavors of the Sun
Japanese Vegetable Pancakes at Smitten Kitchen

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