Piccata means larded or pounded flat. It is simply a term for a way of food preparation using a protein sliced and delivered in a lemon-butter sauce. The history is unclear. It appears piccata originated in the US around the 1930s. At that time Italian immigrants prepared it with veal, which was an inexpensive protein (even less than chicken!).
Fish Choice:
When you pick out fish for piccata, you want a piece similar in size to a chicken cutlet. Options include sole, flounder, tilapia, haddock, halibut, and catfish. The idea is that the fish should cook quickly and easily. This recipe uses trout because it provides a delicate flavor and makes a perfect vehicle for a lemony wine sauce.
Some Basics:
You want a large cast iron skillet for searing. The fish should fit comfortably in the pan and have enough room for flipping. Take care that your fish doesn’t overcook—you’ll end up with shreds.
Look to dry wines like Pino Grigio or Chardonnay. Sweet wine doesn’t taste as good. This dish comes together quickly, so have your side dishes at the ready.
Fish Piccata
Ingredients
- 1 lb white fish
- Sea salt and pepper
- 1 tsp oregano
- 1 tsp smoky paprika
- ¾ tsp garlic powder
- ¾ onion powder
- ¼ all-purpose flour
- ⅓ c olive oil
- 3 tbsp ghee
- 2 lemons
- ½ c dry white wine
- Parsley
Instructions
- Sprinkle sea salt and pepper lightly over both sides of the fish
- Mix the oregano, garlic powder, onion powder, paprika with the flour
- Make sure the seasoning is evenly distributed
- Dredge the flour on both sides
- Shake off excess, and place the fish on a cooling rack until the oil is ready
- Heat the oil with 2 tbsp of the Ghee over a medium-high heat
- Fry the fish on both sides for 2 minutes each.
- Drain the fish on a paper towel
- Juice both lemons **
- Add the remaining Ghee to the heated pan with the lemon juice and white wine
- Stir for 2-3 minutes over medium heat
- Transfer the filets into the pan
- Warm it with the sauce
- Serve immediately garnished with fresh parsley