Best 4 Catfish Piccata Recipes
Are you searching for a flavorful and easy-to-make dish that will tantalize your taste buds? Look no further than catfish piccata! This classic Italian dish combines tender catfish fillets coated in a crispy batter with a tangy and flavorful sauce made from lemon, butter, and capers. Its delicate balance of flavors makes it a perfect choice for any occasion, whether you're hosting a dinner party or simply looking for a quick and delicious weeknight meal.
Let's cook with our recipes!
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
SWORDFISH PICCATA
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all - turn the burner off! - to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.
Provided by Gabrielle Hamilton
Categories main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the swordfish gently but evenly on both sides with salt and pepper.
- Dredge the fish in the flour, patting off any excess.
- In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
- Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
- Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
- While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
- Deglaze the pan with the white wine, and reduce by half.
- Add the capers and lemon juice, and cook for 1 minute.
- Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
- Add in the minced parsley, and season to taste.
- Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 41 grams, Carbohydrate 27 grams, Fat 88 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 40 grams, Sodium 1123 milligrams, Sugar 1 gram, TransFat 2 grams
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
CATFISH PICCATA RECIPE
Provided by cbingham
Number Of Ingredients 11
Steps:
- Pat fish dry and season with s&p. Dredge pieces in flour, shaking off excess. Heat 1 tbs butter & 1 tbs oil over medium-high heat. Add the fish and cook, turning once until opaque, about 3 minutes per side. Transfer to plate and keep warm. Add garlic to skillet and cook, stirring until just golden, about 30 seconds. Remove from heat and add wine, lemon zest and lemon juice. Return to heat and cook, stirring until the wine is slightly reduced, about 2 minutes. Season with s&p. Meanwhile toss greens with 1 tbs olive oil and s&p to taste. Divide the fish among plates. Add remaining 1 tbs butter to the sauce in the skillet and stir until melted. Pour butter sauce over fish. Wipe out the skillet. Heat remaining 1 tbs oil over high heat. Add the capers and parsley and fry until crisp about 1 minute. Sprinkle over fish and serve with salad and lemon wedges.
Tips:
- Use fresh catfish fillets for the best flavor and texture.
- Pat the catfish fillets dry with paper towels before cooking to prevent splattering.
- Season the catfish fillets with salt and pepper to taste.
- Dredge the catfish fillets in flour before cooking to help create a crispy crust.
- Use a large skillet with high sides to prevent the oil from splattering.
- Heat the oil over medium-high heat before adding the catfish fillets.
- Cook the catfish fillets for 3-4 minutes per side, or until they are golden brown and flaky.
- Serve the catfish fillets immediately with your favorite sauce.
Conclusion:
Catfish piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish fillets are crispy on the outside and flaky on the inside, and the lemon-butter sauce is rich and flavorful. Serve catfish piccata with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
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