PICCATA is a classic zesty Italian sauce featuring lemon, butter and capers typically used on chicken or veal – but it goes awesome on fish too! This is a super quick and easy fish steak dish. We used kingfish fillets, but you can use any fillets you have on hand.
Ingredients:
- Fish fillets
- Flour
- Season crumbs
- Butter
- Olive oil
- White wine
- Capers
- Shallots or red onions
- Parsley
- Salt & Pepper
For the Fish:
– In a plate, add some normal flour and a sprinkle of crumbs. We used Pepper & Me Lemon and Herb crumb into our flour for some extra flavouring.
– Pat the fish steaks dry with paper towels. Season both sides with salt, pepper and olive oil. Lightly dredge the fish steaks in flour mixture, shaking off any excess. We are looking for a very thin layer of flour covering the fillets.
– Use the frying pan accessory on the COBB Grill and get it up to a medium high heat.
– Once the COBB Grill is ready, add some butter and olive into the pan. Place the fish steaks on the frying pan and cook for about 2 minutes on each side (depending on how thick your fish is) or until the fish is golden brown and cooked through. Carefully remove the fish from the grill and set aside on a warm plate.
For the Piccata sauce:
1. Once the fish has been removed from the COBB frying pan, add in a bunch of finely chopped shallots in the leftover butter and oil mixture on the COBB. Feel free to add another chunk of butter to make the piccata sauce nice a velvety. Sauté until they become translucent, about 2-3 minutes.
2. Deglaze with wine – Pour in the white wine and lemon juice into the shallots, and bring to a simmer. Let it cook for a few minutes until the liquid is reduced by half.
3. Add the finely chopped capers and parsley into the reduced wine, shallot and butter mixture. Stir in the capers and add another 2 tablespoons of butter. Cook until the butter is melted and the sauce has thickened slightly. Season with salt and pepper and more lemon to taste.
Pour the piccata sauce on top of your perfectly cooked fish steak and enjoy! Sometimes the best food is the most simple.
