Recipe

Fish Piccata

Ingredients
¾ cup low-sodium vegetable broth, divided
½ cup flour, divided
½ tsp. kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ½ lbs. lean white fish, such as tilapia
2 ½ tbsp. Kowalski's Butter, divided
1 tbsp. Kowalski's Extra Virgin Olive Oil
¼ cup finely chopped shallots
4 cloves garlic, thinly sliced
½ cup dry white wine
2 tbsp. freshly squeezed lemon juice
1 ½ tbsp. drained capers
3 tbsp. chopped fresh Italian parsley
- lemon slices, for garnish
Directions
  1. Stir ¼ cup broth into 1 tsp. flour until smooth; set aside.
  2. In a shallow dish, combine remaining flour with salt and pepper; dredge fish in flour mixture, shaking off excess.
  3. In a large skillet, melt 1 tbsp. butter and oil over medium-high heat. Add fish; sauté until fish is dark golden-brown and cooked through, turning once (about 2 min. per side).
  4. Transfer fish to a warm platter; keep warm.
  5. Add shallots to pan; sauté for 3 min., stirring frequently.
  6. Add garlic; sauté for 1 min., stirring constantly.
  7. Add wine, scraping the bottom of the pan; bring to a boil.
  8. Cook, stirring often, until liquid almost evaporates.
  9. Add remaining broth to pan; bring to a boil. Cook until reduced by ½ (about 5 min.).
  10. Stir in flour-broth mixture; cook, stirring frequently, until slightly thickened (about 1 min.).
  11. Remove from heat; whisk in remaining butter, juice and capers.
  12. Drizzle sauce over fish; sprinkle with parsley and garnish with lemon.