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The
Muoios have done it again!
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Fish Piccata Jersey Style
Ingredients:
4 fillets of fluke ( flounder or sole may be substituted ), salt,
pepper, flour, 2 tbsp vegetable oil, ¼ cup dry white wine,
2 cloves garlic minced, ½ cup chicken broth, 2 tbsp fresh
lemon juice, 1 tbsp capers drained, 2 tbsp unsalted butter, fresh
lemon slices, parsley chopped, 1 tbsp olive oil, 2 cloves garlic
minced, 2 cups snow pea pods
Cooking Instruction:
Season fillets to taste with salt and pepper then dust with flour.
Coat a pan with non-stick spray, add the vegetable oil, heat over
a medium-high flame. Sauté fillets for 3 minutes on one
side, flip over, sauté the other side for 2 minutes with
the pan covered. Remove fillets and let drain on paper towels.
Deglaze the pan with the white wine then add the minced garlic.
Cook until garlic is slightly brown and liquid is nearly evaporated,
about 2 minutes. Add broth, lemon juice, and capers. Return fillets
to pan and cook on each side for 1 minute. Serve on warm plate.
Melt the butter in a pan with the lemon slices. Pour over fish.
Garnish with chopped parsley.
In another pan heat the olive oil and garlic
until the garlic is slightly brown. Add the pea pods and stir-fry
for 2 minutes.
Serve with a garden salad
Mmm Mmm Good
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Today's Delight:
Fish Piccata
Jersey Style July
06, 2007
Click any of the
pictures to enjoy the ultimate succulence.
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The Muoios: making mouths
water since 1975.
Impossible to resist? Of
course. Note Joan is barely able to avoid digging in!
Delightful and debonaire.
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