This past weekend while strolling through our favorite Stew Leonard’s, Cristina and I came across a nice, light fish that we have a bought a few times now. Pollock is a great white fish that is mild and meaty. So last night I decided to put a new spin on an old classic, piccata. Typically I would make a veal or chicken piccata, but since I had this nice pollock and all of the ingredients to make a good piccata dish it was only natural that I combine them.
Here’s what you’ll need to make it…
-1 lb of pollock
-1 lemon, juiced
-1 TBSP butter
-1/4 cup olive oil
-1/4 cup capers
-1/4 cup chopped fresh parsley
-1/2 cup dry white wine
-Approx. 1/4-1/2 cup flour
-1 tsp crushed red pepper
-Salt and fresh ground black pepper
Begin by rinsing and drying your fish. Lightly coat the pollock with flour. This will help the fish get a better sear in the pan.
Heat a large non-stick pan with the butter and half of the olive oil. When the pan is heated up and the butter is bubbling, place your fish gently in. Season the side facing up with salt and pepper, then do the same to the other side after you flip the fish.
Cook for approx. 4 minutes per side. You can tell when to flip when the fish is golden.
Once you flip the fish, add all of the shallots, the rest of the olive oil, crushed red pepper, white wine, capers, and the lemon juice.
Let the fish finish cooking and the sauce cook down a little bit. Garnish with your fresh parsley right before you serve it.
So there’s it is…quick and easy. This is literally a 15 minute meal. Enjoy any weeknight or weekend night.