FLOUNDER PICCATA RECIPE RECIPES

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FLOUNDER PICCATA RECIPE - CUISINE AT HOME



Flounder Piccata Recipe - Cuisine at Home image

Yield 4 servings

Steps:

  • Season fillets with ½ tsp. each salt and pepper; dredge in flour.
  • Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side; transfer to a platter and tent with foil. Repeat heating and cooking with remaining oil and fillets.
  • Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it emulsifies; season sauce with ½ tsp. pepper and ¼ tsp. salt.
  • Serve fillets with sauce; top servings with parsley.

Nutrition Facts : ServingSize 4 servings, Calories 226, FatContent 15g, CarbohydrateContent 4g, FiberContent 0g, ProteinContent 15g, SaturatedFatContent 6g, SodiumContent 777mg, CholesterolContent 74mg

FLOUNDER PICCATA - SKINNYTASTE



Flounder Piccata - Skinnytaste image

Lightly pan fried breaded filet of flounder served in a lemon, wine, butter sauce with capers and parsley. A wonderful way to enjoy flounder, tilapia or any white fish.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Yield 4

Number Of Ingredients 12

4 flounder filets (17 oz total)
freshly ground black pepper
2 large egg whites
2/3 cup seasoned bread crumbs
olive oil spray (about 1 tbsp worth)
1 tbsp light butter
juice of 1 lemon (lemon halves reserved)
1/4 cup dry white wine
1/2 cup fat free chicken broth
1 tbsp capers (drained)
sliced lemon (for serving)
2 tbsp chopped fresh parsley (for serving)

Steps:

  • Season fish with salt and pepper.  Heat oven to 200°.
  • In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.
  • Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through.
  • Set aside on a platter in a warm oven until you make the sauce.
  • Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil.
  • Boil over high heat until the liquid is reduced to half, about 3 - 4 minutes.
  • Discard the lemon halves, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.

Nutrition Facts : ServingSize 1 piece, Calories 268.5 kcal, CarbohydrateContent 13.6 g, ProteinContent 34.5 g, FatContent 8 g, SodiumContent 366.5 mg, FiberContent 3 g, SugarContent 0.1 g

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